- 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
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.