Can't decide between cornbread or muffins for your meal? Why not have both at once with cornbread muffins! This cornbread recipe gives you the perfect blend of crispy edges and a soft, moist center. It is a foolproof recipe for cornbread.
Ingredients
2 cups cornmeal
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
1 1⁄2 cups buttermilk
1 egg
2 tablespoons shortening (vegetable shortening)
Instructions
Heat oven to 450º F (220º C) and grease a muffin tin with shortening or oil.
Mix dry ingredients together in mixing bowl. Stir in buttermilk and egg.
Pour batter and bake 15 minutes at 450º F.
Yield
6 servings
Cooking time
15
Preparation time
15
Total time
30 minutes
Notes
When pouring the batter, fill muffin tins about half full each.
The cornbread can be baked in a loaf mold, but it will need to stay in the oven for longer.
Serve this conrbread along classic meatloaf.
Source
Favorite Southern recipes for kids, North American cuisine.