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Southern Pecan Corn Muffins
Sue Lau
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Prep Time
10
mins
Cook Time
25
mins
Course
Bread, Muffins, Quick Bread
Cuisine
American, Southern
Servings
16
Ingredients
1x
2x
3x
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
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