Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

Cornbread made as muffins is one of the easiest ways to add bread to a meal. All you need are a few simple ingredients, a few bowls, and a muffin pan and you can have piping hot cornbread in a matter of minutes.

This recipe makes a large batch- 24 muffins, but the leftovers will freeze well.

Buttermilk Cornbread Muffins

People always debate whether cornbread should be sweet or not sweet. These are somewhere in between. There’s  1/4 cup of sugar added to the batter, which divided between 24 muffins really isn’t that much. If you have a big sweet tooth, drizzle a little honey on them for some added sweetness.

Or, if you really want a sweet corn muffin, try this Boston Market-style Cornbread. It’s more like cake passed off as cornbread!

Buttermilk Cornbread Muffins

This Buttermilk Cornbread recipe is from the cookbook Southern Living Off the Eaten Path: Second Helpings: Tasty eats and delicious stories from the South’s less-traveled trails which is one of my favorite cookbooks. (I have a lot of favorite cookbooks :). It just makes me want to jump in the car and do a road trip. The recipe is from Weaver D’s in Athens, GA. Except for dropping my son off at tennis camp at University of Georgia, I haven’t spent any time in Athens. Hopefully I can get back there sometime and go to Weaver D’s for some home cooking.

Have you ever thought about planning a road trip solely based on a road trip?

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins
 
These Buttermilk Cornbread Muffins get nicely browned on the outside and are delicious served with lots of butter.
Recipe type: Bread
Serves: 12 (2 per serving)
Ingredients
  • ¼ cup vegetable oil
  • 3 cups self-rising white cornmeal mix
  • ¼ cup sugar
  • 2 cups buttermilk
  • ½ cup butter, melted
  • 1 tablespoon mayonnaise
  • 3 large eggs, lightly beaten
Instructions
  1. Preheat oven to 425 degrees. Add ½ teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.
  2. In a large bowl, combine cornmeal and sugar.
  3. In a medium bowl, whisk together buttermilk and remaining ingredients.
  4. Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.
  5. Spoon batter into hot muffin tins, filling ⅔'s full.
  6. Bake for 12-15 minutes or until golden brown. Serve warm.

Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.

 

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18 thoughts on “Buttermilk Cornbread Muffins

  1. If your question is about road trips based on food, yes, yes, yes! In fact, I am in Nashville right now! We came for the food and have not regretted a single meal. There is so much info online, why not plan your meals and activities? We have been doing this for years. We love to travel in state and out. We often plan in state day trips to try different restaurants we read about. We live in NC. We also travel with an iPad and iPhones. So easy and fun to check out new places you see on the way.

    1. I need to get to Nashville sometime! We are not very far away from you if you are in NC. My daughter and I took a road trip down to Alabama last summer and she researched nearby restaurants on her iPhone while I drove. Modern technology has so changed how we travel!

  2. Love cornbread and this big batch sounds awesome to keep on hand in the freezer for busy nights. We used to love spur of the moment road trips – haven’t done that in a while but sounds so fun :)

  3. A road trip based on food – why that’s just brilliant! Have you been to jittery joes when you were in Athens? My daughter and I so love their coffee!
    Btw these not too sweet cornbread-buttermilk muffins sound so good!

  4. Never been on a road trip and I’m afraid I’m one of those boring homebodies that probably never will as it just doesn’t appeal to me. But I do really like seeing and reading about other people’s travels. That’s one of the things I love most about flicking through cookbooks and watching certain cookery shows, seeing the food and culture around the world. Anyway, cornbread muffins are something I’ve always wanted to try (they’re basically unheard of overhear in the UK) Quick question: is self-rising white cornmeal mix just cornmeal mixed with baking powder?

  5. I love making cornbread to go with a meal! I haven’t made in in a bit now … time to make me some muffins!

    I had a friend who once planned her route for a road trip just so she could stop at a bunch of places on Diners, Drive-Ins and Dives! She cracked me up : )

  6. I’m a huge fan of cornbread, and love making muffins as a side dish. I love that this is a huge recipe so that I can pop some in the freezer for busy nights. These look delicious, and the Boston Market recipe is one I need to checkout too!

  7. Roadtrip.. sometimes I feel I am so boring.. I don’t do any roadtrips.. or at least not enough :)
    I have never made corn bread..I am not even talking about corn muffins :)

  8. I am so envious of your road trips! Unfortunately, England is not really large enough for any major road-trip activity. I did once drive from the UK to Greece, though, and took a week to do the journey – does that count? I’m also envious of all the amazing variety of food you have over there in the US – cornbread included. Can you believe I’ve never actually tried making any cornbread? Got to put that right! Love these little cutie muffins!

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