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Southern Pecan Corn Muffins

Sue Lau
Prep Time 10 mins
Cook Time 25 mins
Course Bread, Muffins, Quick Bread
Cuisine American, Southern
Servings 16

Ingredients
  

Muffins:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups buttermilk
  • 2 large pastured eggs lightly beaten
  • 1/2 cup butter melted and cooled

Pecan Topping:

  • 1/2 cup unseasoned cornbread stuffing mix or dry cornbread
  • 1/2 cup chopped toasted pecans
  • 4 tablespoons. soft butter
  • 2 tablespoon brown sugar

Instructions
 

  • Preheat oven to 350F.
  • Stir together the flour, corn meal, sugar, baking powder and salt in a mixing bowl.
  • Make a well in the center of the flour and pour in the eggs, buttermilk, and cooled melted butter, stirring to gently mix.
  • Divide batter among a twelve-cup muffin tin which has been sprayed with Baker's Release spray.
  • Mix together ingredients for pecan topping and sprinkle on top of muffin batter.
  • Bake at 350F for about 20-25 minutes until a toothpick comes out clean and the tops are lightly browned.
  • Cool in pan 5 minutes, then turn out and finish cooling on a wire rack.

Notes

From the kitchen of palatablepastime.com
Keyword Pecan recipes