Jiffy Cornbread Muffins
Jiffy Cornbread Muffins are hearty with a mild sweetness. Sugar is an optional ingredient. These muffins are crusty outside and moist inside.
Easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Servings: 6 muffins
Ingredients
- 1 cup self-rising white cornmeal mix Or use self-rising yellow corn muffin mix.
- 1/4 cup self-rising flour, sifted See recipe notes for all-purpose flour.
- 1/4 cup cornmuffin mix
- 2 tablespoons sugar (optional)
- 2 small or medium eggs, beaten Or use ONE large egg.
- 1 cup buttermilk
- vegetable oil to grease muffin tin
Instructions
- Preheat oven to 400 degrees.
- In medium-sized bowl, combine cornmeal mix, sifted flour, corn muffin mix, sugar (if using), 2 beaten eggs, and buttermilk. NOTE: Use two small or medium eggs. Or use ONE large egg.
- Stir together until batter is smooth. Press large lumps with back of a spoon or fork. Set aside 10 minutes.
- Spray muffin tin (6 cups) with vegetable oil cooking spray. Or, grease each cup with 1/2 teaspoon of vegetable oil.
- Stir cornbread batter. Fill each cup with batter.
- 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.
- Serve hot. If desired, slather with salted butter, honey, or maple syrup.
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.