Thank you, Pamela! So glad you enjoyed the muffins!

I made the cornbread muffins for dinner tonight. They are delicious! I’ve never seen a recipe that lets the batter rest before putting it in the pan. It definitely worked. The muffins are very light with a wonderful texture. I followed the recipe exactly as written.

Thanks, Debra! Glad you’re enjoying the recipes! Self-rising flour usually has about 1.5 teaspoons of baking powder per cup of flour, which is a little more than what this recipes calls for.

Your recipes turn out beautifully, though. Your buttercream frosting is the best I ever made.

I’m still going to bite the bullet some day and buy that hydrogenated shortening bakeries use and try that. I LOVE bakery frosting.