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Jiffy Cornbread Muffins
These hearty muffins are crusty outside and moist inside. Delicious and easy to make with simple ingredients. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In medium-sized bowl, combine cornmeal mix, sifted flour, corn muffin mix, sugar (if using), 2 beaten eggs, and buttermilk.
  3. Stir together until batter is smooth. Press large lumps with back of a spoon or fork. Set aside 10 minutes.
  4. Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
  5. Stir cornbread batter. Fill each cup with batter.
  6. Reduce oven temperature to 375. Bake 20 to 25 minutes or until golden brown and knife inserted in center comes out clean. Muffins will rise with a dome shape.
  7. Serve hot. If desired, slather with salted butter, honey, or maple syrup.
Recipe Notes

How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour

INGREDIENTS

1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

 

INSTRUCTIONS

Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use.