Serve these moist muffins warm and with plenty of butter. They bake best in heavy-duty (heavier weight) muffin pans. Leftovers freeze well when sealed tightly in a zip-top plastic freezer bag.

Recipe by Oxmoor House March 2013

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Oxmoor House

Recipe Summary

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Spoon 1/2 teaspoons vegetable oil into each of 24 standard muffin cups. Heat muffins pans in oven 5 minutes.

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  • Combine cornmeal mix and sugar in a large bowl; make a well in center of mixture. Stir together buttermilk and remaining ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon batter into hot muffin pans, filling two-thirds full.

  • Bake at 425° for 15 minutes or until golden brown. Remove from oven; tip muffins on their sides in the pan, using a knife. Serve warm.

Source

Southern Living Off the Eaten Path; Weaver D's, Athens, Georgia

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