Cornmeal Muffins

Southern Living
1 dozen


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1 1/3 cups self-rising white cornmeal
1 tablespoon sugar
1 1/3 cups buttermilk
1/4 cup butter, melted
1 large egg, lightly beaten


Combine cornmeal and sugar; make a well in center of mixture.

Combine buttermilk, butter, and egg; add to dry ingredients, stirring until smooth. Spoon into greased muffin pans, filling two-thirds full.

Bake at 425° for 20 minutes or until golden. Serve immediately.

Created date

October 2003