Muffin Tin Cornbread

muffin shaped corn bread
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
  • PrepN/A |
  • TotalN/A |
  • Serves1 dozen


    • 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


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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