Southern Corn Muffins
- 2 cups cornmeal
- 1 teaspoon salt
- 2 teaspoons Davis Baking Powder
- 2 eggs, slightly beaten
- 1- 1/2 cups buttermilk
- 1/4 cup vegetable oil or melted shortening, divided
Heat oven to 400 degrees F. Heat muffin pans (preferably cast iron) in oven for 5 to 10 minutes. Combine cornmeal, salt, Davis Baking Powder in large mixing bowl; set aside. In separate bowl, combine eggs, buttermilk, and 2 tablespoons vegetable oil. Make well in the center of the combined dry ingredients. Pour combined egg mixture into well, stirring just until dry ingredients are moistened. Do not over mix, batter will be slightly lumpy.
Remove heated muffin pans from oven. Using a pastry brush, generously brush the muffin pans with the remaining vegetable oil. Pour batter into prepared muffin pans. Batter will sizzle indicating the pans are hot enough.
Bake in preheated oven 20- 25 minutes or until wooden pick inserted in muffin comes out clean. Remove muffins from pans.
Makes 16 muffins