My favorite Southern Corn Bread

The perfect recipe for easy Southern cornbread muffins every time using only 5 ingredients.

Equipment to make Southern cornbread muffins:

• Non stick muffin tin
• mixing bowl

How to Make Southern Cornbread Muffins:

• Grease muffins tins with butter generously.
• Mix corn meal mix, egg, 1/4 melted butter and buttermilk until just combined- do NOT over mix.
• Gently spoon corn meal batter into muffin tins until 3/4 cup full.
• Dot remaining butter over top of batter.
• Bake for 15 minutes until tops are deep yellow and bottoms are golden brown.

Substitutions and tips:

1. If you cannot find Martha White corn meal mix, use 2 cups of any self rising cornmeal. OR 1 cup corn meal, 1 cup bread flour, 1 tsp salt and 1 tsp baking powder.
2. If you do not have buttermilk- use milk and lemon juice or milk and white vinegar
3. Make sure your oven is hot!
4. Butter is best for greasing your an. Non-stick spray tend to “pool” in the bottom of your tin causing the batter to burn.
5. Avoid muffin liners- you will not get that crisp muffin bottom that is desired in southern cornbread recipes.

Recipes to serve with Southern Cornbread muffins:

• The “Good Stuff” Award winning turkey chili
• Southern Shrimp ‘n Grits
• Pulled BBQ Pork with sauce
• Chicken & Sausage Country Gumbo
• Creole Red Beans & Rice
• Meggen’s Shrimp & Cod Seafood Chowder

My favorite Southern Cornbread Muffins

Recipe by Meggen Wilson Course: Breads, Breakfast u0026amp; Brunch, Florida KitchenCuisine: SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

130

kcal

Make classic Southern Cornbread Muffins with only 5 ingredients. Perfect as a side to chili, corn chowder, shrimp & grits and more.

Ingredients

• 2 cups Martha White Corn bread mix

• 1 1/2 cups buttermilk

• 1/4 cup melted unsalted butter,

• 2 TBSP butter, softened

• 1 large egg

• extra butter for greasing pan

Directions

• Pre heat oven to 425 degrees
• Grease muffins tins with extra butter well.
• Mix corn meal mix, egg, 1/4 melted butter and buttermilk until just combined- do NOT over mix.
• Gently spoon corn meal batter into muffin tins until 3/4 cup full.
• Dot remaining 2 TBSP of butter over top of batter.
• Bake for 15 minutes until tops are deep yellow and bottoms are golden brown.

We eat a lot of corn bread at my house. Pans of it. I whip up muffins to go with my chili, corn chowder, shrimp and grits or chicken & rice. It is the base of my family stuffing recipe. I almost always have a bag of Martha White corn meal mix in my pantry and a small jug of buttermilk in the fridge.

This recipe is about as simple as it gets: eggs, butter, corn meal mix and buttermilk. You just need a hot oven and a well greased pan. When I was first married, I used to buy those little boxes of Jiffy cornbread, but over years, I have found it to be too sweet and too dry. I based this recipe off of the incredible buttery Dillard House cornbread recipe. If you have never been to the Dillard House in North Georgia- add it to your list. They prepare southern food at its best- okra, squash casserole, ham, fried chicken and serve it family style.