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Recipes
Muffin Tin Cornbread
Muffin Tin Cornbread
Muffin Tin Cornbread
Whisking the batter, rather than stirring makes this cornbread lighter. The batter is spooned into muffin tins to make handy individual portions. Leftovers can be bagged in freezer-weight plastic bags and frozen. This specialty is served at Southern Hands Family Dining in Collierville, Tennessee
Recipe By:
Southern Living Off the Eaten Path
Prep
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Total
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Serves
1 dozen
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Muffins
Leftover Buttermilk
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Ingredients
21/3
cups
self-rising cornmeal
1/3
cup
sugar
4
large
eggs
1
cup
vegetable oil
1/2
cup
buttermilk
1/4
cup
unsalted butter, melted
Instructions
Preheat oven to 425°. Combine cornmeal and sugar in a large bowl; make a well in center of mixture.
Whisk together eggs and next 3 ingredients; add to dry mixture, whisking until blended. Spoon into a greased (12-cup) muffin pan, filling two-thirds full.
Bake at 425° for 15 minutes until golden. Serve warm. Makes 1 dozen.
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