Unlike traditional corn-bread, this batter must be whipped well to incorporate the oil and butter.
Ingredients
- 2⅓ cups self-rising cornmeal
- ⅓ cup sugar
- 4 large eggs
- 1 cup vegetable oil
- ½ cup buttermilk
- ¼ cup unsalted butter, melted
How to Make It
- Preheat oven to 425°. Combine cornmeal and sugar in a large bowl; make a well in center of mixture.
- Whisk together eggs and next 3 ingredients; add to dry mixture, whisking until blended. Spoon into a greased (12-cup) muffin pan, filling two-thirds full.
- Bake at 425° for 15 minutes until golden. Serve warm.
