CRUNCHY CORNBREAD MUFFINS

By MarieR

Ingredients

• Makes 2 dozen muffins
• 8 tablespoons butter, cut into small pieces
• 2 1/4 cups self-rising buttermilk white cornmeal mix*
• 2 cups whole buttermilk
• We tested with White Lily Self-Rising Buttermilk White Cornmeal Mix.

Preparation

Step 1

Preheat oven to 425°. Evenly divide butter between each cup of 2 (12-cup) muffin pans. Place muffin pans in oven for 2 minutes to heat pans and until butter is melted. In a medium bowl, combine cornmeal mix and buttermilk, stirring to combine well. Spoon batter into hot muffin pans, filling each cup half full. Bake for 18 to 20 minutes, or until golden brown. Cool in pans for 2 minutes before removing.