Savory buttermilk cornbread muffins made with self-rising yellow cornmeal and flour. Serve warm alongside chili, greens, or your favorite Southern dinner.
INGREDIENTS
- 2 cups self-rising yellow cornmeal
- 1 cup self-rising flour
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 4 large eggs
- 4 tbsp vegetable oil
DIRECTIONS
- Preheat the oven to 400°F. Grease a muffin tin.
- In a large bowl, whisk together the self-rising yellow cornmeal, self-rising flour, and salt.
- Add the buttermilk, eggs, and vegetable oil. Stir until just combined.
- Scoop about ¼ cup batter into each greased standard muffin cup, filling no more than three-quarters full. Expect about 16 muffins; the count varies with the pan and scoop size.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
- Serve warm with butter, if desired.
NOTES
- If you don’t have self-rising cornmeal, mix 2 cups plain yellow cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined. Use this mixture in place of the self-rising cornmeal.
- Stir the batter just until combined; overmixing can make the muffins dense.
- Grease the muffin cups well, fill them no more than three-quarters full, and check for a clean toothpick after about 20 minutes at 400°F.
