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Cornmeal Muffins

Yield 1 dozen


  • 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

How to Make It

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

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

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

Weaver D's, Athens, Georgia