Community Pick
Buttermilk Cornmeal Muffins
"These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)"
photo by Maria Elena Parascan
- Ready In:
- 33mins
- Ingredients:
- 9
- Serves:
-
12
ingredients
- 1 cup cornmeal
- 1 1⁄2 cups buttermilk
- 1 1⁄4 cups flour
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup sugar
- 1 egg
- 5 1⁄3 tablespoons butter, melted and cooled
directions
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
Questions & Replies
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Why does cornmeal muffins not call for adding the baking soda to the buttermilk like your "Real Southern cornbread but to add cornmeal instead? -
Hello! I love this cornbread! I make it all the time and it’s easy! However, I don’t have eggs, if don’t use them will it come out the same? Can I substitue the eggs for something else? Thank you!!!
Reviews
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about time someone agrees to moisten the cornmeal ! -
This is the best buttermilk cornmeal muffin recipe ever! I love it! super moist and so tasty. This is going to be my go to buttermilk cornmeal muffins recipe from now on. Now all I need is some whipped honey butter! Yum! Thank you!
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Just made a double batch of these along with a nice big jar of pumpkin butter for the family to enjoy on Halloween. They taste amazing! I did make one addition of 3 cobs of fresh corn. I cut them from the cob and put them in a sauce pan for about 5-10 minutes on high before adding them to the batter. I have to say it made a huge wonderful addition to the muffins!
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Have made these several times, the 2nd time using mostly whole wheat flour, used only 1/4 c. sugar, substituted 1/4 c. olive oil for the melted butter. Worked fine for us! Very easy to make too. -
Great recipe! 1. Substitute 1/3 cup neutral oil (canola) for the butter. 2. Add 1 1/2 cups frozen corn kernels to the liquid ingredients (step 5) before adding the flour. 3. Divide batter into 12 muffin cups. 4. Bake 25 minutes.
see 26 more reviews
Tweaks
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I did add more sugar because my husband likes his muffins sweet. That's the only change I made. -
I used half sugar and half honey -
Have made these several times, the 2nd time using mostly whole wheat flour, used only 1/4 c. sugar, substituted 1/4 c. olive oil for the melted butter. Worked fine for us! Very easy to make too.
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These are delicious. Just sweet enough, with a great texture. I decreased the salt significantly and used 1/4 tsp. I also substituted sour milk (1 1/2 Tbsp vinegar mixed with enough low fat milk to equal 1 1/2 cups) for the buttermilk. Thanks for the recipe!
RECIPE SUBMITTED BY
JamesDeansGirl
Rockaway, NJ
