Crusty outside. Moist and tender inside. Delicious with pinto beans and black-eyed peas because the crust holds up well in pot liquor. I like flour in my corn muffins because it gives them a nice texture. Baked these beauties in a muffin tin that is about 20 years old. How cool is that?! Tap HERE to get the recipe for Homemade Self-Rising Cornbread. This recipe makes 6 muffins.
1 cup self-rising white cornmeal mix
1/2 cup self-rising white flour, sifted
2 tablespoons sugar (optional)
2 eggs, beaten
1 cup buttermilk
3 teaspoons vegetable oil, divided
Preheat oven to 400 degrees. Gather together all ingredients. In large bowl, combine cornmeal mix, sifted flour, and sugar (if using). Add eggs and buttermilk. Stir until batter is smooth (small lumps okay) and pourable. Cover and let batter rest 7 minutes to soften cornmeal.
Add 1/2 teaspoon of vegetable oil to each muffin tin's cup. Warm in hot oven for 5 minutes. Avoid smoking hot. Remove from oven. Set aside. Stir batter until pourable. Add
3 tablespoons of batter to each cup. Carefully return muffin tin to hot oven. Reduce temperature to 375 degrees. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean. Serve hot.