Betty's Cornbread Topping or Muffins

Betty's Cornbread Topping Or Muffins Recipe

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Betty Bramanis


A simple corn bread recipe. Corn bread mix, such as Jiffy, isn't available in Australia. I found this in a cookbook written by "Neven Maquire" and am sure that I'm not the only one who'd like to make a from scratch topping for a tamale pie. Recipe can also make corn bread muffin and a loaf of corn bread.


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6-8 or 12 muffins
10 Min
40 Min


  • ·
    5 ouncs (150g) yellow corn meal (or quick cook polenta)
  • ·
    5 ounces (150g) self raising flour
  • ·
    2 teaspoons baking powder
  • ·
    2 eggs, beaten
  • ·
    10 fl oz (300 ml) buttermilk or greek yohurt
  • ·
    2 tablespoons vegetable oil
  • ·
    salt and pepper to taste

How to Make Betty's Cornbread Topping or Muffins


  1. In a bowl, mix the dry ingredients and stir well with a fork to combine. Make a well in the centre.
  2. In a jug, combine the buttermilk, oil and eggs. Whisk with a fork and pour into the "well" and fold gently to make a just combined batter.
  3. Bake as either:
    Tamale topping (350oF/180oC for 40 minutes
    As muffins: 350oF/180oC for 20 minutes
    As a corn bread loaf: 350oF/180oC for 30-35 minutes

Printable Recipe Card

About Betty's Cornbread Topping or Muffins

Course/Dish: Savory Pies
Main Ingredient: Flour
Regional Style: Mexican
Dietary Needs: Vegetarian Kosher Soy Free
Other Tag: Quick & Easy

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