Buttermilk Corn Muffins
 
Makes 12 servings
Ingredients
  • ¼ cup all-vegetable shortening
  • 2 cups self-rising yellow cornmeal mix
  • 1 tablespoon sugar
  • 1½ cups whole buttermilk
  • 1 large egg
  • ¼ cup butter, melted
Instructions
  1. Preheat oven to 425°. Divide shortening among wells of a 12-cup muffin pan, and place in oven to preheat.
  2. In a medium bowl, whisk together cornmeal mix and sugar. In a small bowl, whisk together buttermilk and egg. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Stir in melted butter. Spoon batter into hot pan, filling wells three-fourths full.
  3. Bake until golden brown, about 12 minutes. Let cool in pan for 5 minutes; serve warm.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/buttermilk-corn-muffins-recipe/