“Warm Cornbread Muffins...Southern Style. Nothing goes better with your hearty chili or onion soup better than sweet cornbread muffins. Add just a little butter on the top and let it melt, and you don't need anything for dessert! The Base recipe is from Whitelily.”
READY IN:
35mins
YIELD:
2 pans
UNITS:
US

Ingredients Nutrition

  • 2 cups white lily self-rising buttermilk cornmeal mix
  • 1 12 cups buttermilk
  • 14 cup crisco pure vegetable oil
  • 1 large egg
  • 14 cup sugar
  • 3 tablespoons butter, softened

Directions

  1. Heat oven to 425°F Take a muffin pan and using Crisco All-Vegetable Shortening, coat each individual muffin cup with the shortening.
  2. Mix all ingredients in a large bowl. Stir till moistened and lumpy.
  3. Pour batter into each cup till the cup is 2/3 full.
  4. Bake 20 to 25 minutes.

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