These corn muffins are fluffy, moist, and taste just like your favorite old-fashioned recipe!
Southern Corn Muffins
First, preheat the oven to 450°F. Grease a 12-muffin muffin tin and set aside.Add all dry ingredients to a bowl and whisk together.
Next, whisk an egg in a medium bowl. Add the remaining wet ingredients: veggie oil, buttermilk, and cornmeal mix. Pour the dry ingredients into the wet ingredients & combine.
Evenly fill muffin tins ¾ of the way full with the cornbread batter. Place in the preheated oven and bake 20 to 25 minutes or until golden brown.
Enjoy warm with honey and butter!
Cornbread does not need to be refrigerated. Store at room temperature