Southern Cornbread Muffins

Quick and easy Southern Cornbread Muffins ready for the table in under 30 minutes. Serve plain or add a pat of butter and a drizzle of honey!

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

▢ 2 tablespoons shortening (such as Crisco; substitute canola or vegetables oil if you prefer)
▢ 2 cups self-rising cornmeal mix (recommend: Martha White Hot Rize)
▢ 1 cup all-purpose flour
▢ ¾ teaspoon salt
▢ 1 egg beaten, room temperature
▢ 1 ½ cups whole milk room temperature

Preheat the oven to 350 F.
Add 1/2 teaspoon shortening (or oil) to each cup of a standard 12-cup muffin tin. Put the tin on a baking sheet and place in the oven to heat while mixing the cornbread.
2 tablespoons shortening
Sift the cornmeal mix, flour, and salt into a medium mixing bowl.
2 cups self-rising cornmeal mix, 1 cup all-purpose flour, ¾ teaspoon salt
Add the egg and milk. Whisk together just until mixed (do not over mix).
1 egg, 1 ½ cups whole milk
Carefully remove the hot muffin tin from the oven and fill each cup 3/4 full with cornbread batter.
Return the baking sheet and tin to the oven and bake for 20 minutes or until a toothpick inserted near the center of a muffin comes out clean.
Remove and allow the muffin to sit in the tin on a cooling rack for 10 minutes.
Remove the muffins from the tin.
Serve warm or room temperature with butter and honey, if desired.

If you can’t find self-rising cornmeal mix, you can use plain cornmeal with 4 teaspoons of baking powder added.
Substitute oil for the shortening if you prefer.
After the muffins have cooled completely, transfer them to an airtight container or ziploc bag. Store at room temperature for 1-2 days or in the refrigerator for up to a week. A paper towel in the bottom of the container will help absorb any moisture and keep the muffins fresher.
To freeze, wrap individual servings in aluminum foil and place in a plastic freezer container or bag. Freeze for up to three months. To serve, allow the muffins to thaw overnight in the refrigerator and reheat in the microwave