Monday, September 24, 2012

Crunchy Cornbread Muffins

It is always fun to try new recipes. My husband, being a country boy from Moultrie, Georgia loves southern foods.  When I spotted this recipe in a magazine recently, I pulled out the page to save the recipe, and could not wait to make them for him.  

Would love to give credit where credit is due, but the pulled-out recipe page has no identifying information.

You will need:

  Crunchy Cornbread Muffins
Makes one dozen muffins
  • 8 Tablespoons butter, melted and cooled
  • 2 and 1/2 cups Self-rising Buttermilk White Cornmeal Mix (I used regular cornbread mix)
  • 2 cups whole buttermilk (I use fat-free when available, or 1 per cent.)  
  • 3 Tablespoons sugar
Preheat oven to 425 degrees.   In a medium bowl, combine cornmeal mix, buttermilk, sugar and cooled melted butter, stirring to combine well.   Spoon batter into greased muffin cups, filling each about 2/3 full.  Bake for 18 to 20 minutes or until golden brown.  Cool in pans for about 2 minutes before removing.

This cute kitchen dish towel in the below photo was a gift from a favorite gift store here in Tallahassee, called Loli and the Bean.  The writing on the cloth tells the story of  some of the favorite southern dishes enjoyed here in the south.  If you would like to view the gift shop website,  you can go to:   Yes, as you can see, our Cornbread recipe is included in the below list of favorite foods.

To go along with these delicious Cornbread Muffins, next time I will feature our daughter Stephanie's,  melt in your mouth, delicious Macaroni and Cheese recipe.

It is always nice when you stop by for a visit. If you ever get around to making this Cornbread Muffin recipe, we hope you enjoy them as much as we do.

Wishing you carefree,  sweet wonderful days!

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