Moist Cornbread Muffins

Submitted by Amberngriffinco

"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."

 

• Ready In: 24mins
• Ingredients: 11
• Serves: 24

ingredients

• 2 cups plain cornmeal
• 1 cup all-purpose flour
• 1⁄2 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3 cups buttermilk
• 2 tablespoons mayonnaise
• 2 tablespoons butter, Melted
• 1⁄3 cup shortening
• 4 large eggs

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.

Reviews

[Kelley52]

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!

 

[4-H Mom]

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.

 

[kennedyfish]

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?

 

[Cook4_6]

These are joy! Very moist! I made 48 mini muffins and 8 regular sized muffins. Cooked the mini muffins at the same temp for 7 minutes. Serving them with chili tonight. Thanks!