Jump-start this recipe by preparing and refrigerating dry and wet ingredients separately. Stir together as directed, and bake while guests enjoy the salad.
Southern Living OCTOBER 2007
1. Stir together buttermilk cornbread mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and 1 1/2 cups buttermilk; add to cornbread mixture, stirring just until dry ingredients are moistened.
2. Spoon into well-greased Christmas tree-shaped silicone muffin pans, filling three-fourths full.
3. Bake at 425° for 15 to 17 minutes or until lightly browned.
Note: For testing purposes only, we used Martha White Cotton Country Cornbread mix. To use regular muffin pans, prepare recipe as directed through Step 2, filling muffin cups two-thirds full. Bake as directed. Makes 18 muffins.
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