Recipe courtesy of Kimberly Schlapman
Episode: Big Shrimpin'
Total:
25 min
Active:
10 min
Yield:
12 muffins
Level:
Easy
Total:
25 min
Active:
10 min
Yield:
12 muffins
Level:
Easy

Ingredients

Cornbread Muffins: 
  • Nonstick cooking spray, for greasing the muffin tin
  • 1 1/2 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 2 cups self-rising cornmeal mix, such as Martha White
  • Pinch of salt
Cajun Butter:
  • 1 stick unsalted butter, softened
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

Watch how to make this recipe.

For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins.

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