Total Time
24mins
Prep 10 mins
Cook 14 mins

We don't like cornbread per se, so I was looking around and found these today (12/19/06) .. I made them. Oh my gosh!! Moist isn't the word! The batter is VERY liquidy. They ARE almost like a spoon pudding.

Ingredients Nutrition

Directions

  1. Heat oven to 425°F.
  2. Grease two 12 muffin tins or line with liners.
  3. Put all dry ingredients in large bowl and mix well.
  4. Add buttermilk, mayonnaise, butter and shortening to dry ingredients.
  5. Mix well.
  6. Add eggs and blend thoroughly.
  7. Pour into prepared muffin tins and bake 10-12 minutes till lightly browned.
  8. Use toothpick to test for doneness.
  9. NOTE: I added 1 C shredded cheddar cheese on some and cinnamon sugar on some.
Most Helpful

5 5

Delightful! Very moist. I did add a bit more salt than the recipe called for, & I made a half recipe. These make great dumplings for soup if made in a mini muffin tin. Thanks for the recipe!

5 5

I made these to with our dinner tonight and they are very moist, most recipes for Corn muffins I make are dry but this was perfect. Easy to throw together and doesn't take long at all to bake. Thanks for posting this wonderful recipe.

1 5

The batter was very runny. I baked it anyway and they did rise. Had a strange texture and bland flavor. We are used to a sweeter, more cakelike cornbread, but wanted to try this for a change. Maybe I did something wrong?