Delicious buttermilk cornbread muffins with a hint of sweetness. They’re perfect with a pat of butter and a drizzle of honey and are a great addition to any meal. Can be made in just 25 minutes!
Easy Cornbread Muffin Recipe
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.
Amount Of Sweetness
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!
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?
Sustitute For Buttermilk
If you don’t have buttermilk, you can make a substitute by placing 2 teaspoons of white vinegar in a liquid measuring cup. Add whole milk to the 2 cups line. Let sit 5 minutes before using.
Recipe Tips
Don’t overmix the batter and bake it right after mixing.
Use either white self-rising cornmeal or yellow. They have slightly different flavors, the white being more mild, but they add the same texture to the muffins.
How To Serve
These cornbread muffins go great with so many things. You can serve them on their own with jam of honey butter or alongside a bowl of chili, southern cabbage, Brunswick Stew, or Collard Greens.
Storage
Best eaten the day they are made but can be kept in an airtight container for 2 days. Reheat in the microwave for 10 seconds to freshen them up. They can also be frozen for up to 2 months.
More Cornbread Recipes
- Honey Cornbread
- Broccoli and Ham Jiffy Cornbread
- The BEST Jiffy Cornbread
- Texas-Style Jiffy Cornbread
- Hot Water Cornbread
- Cheesy Broccoli Cornbread
Buttermilk Cornbread Muffins
Equipment
Ingredients
- 1/4 cup vegetable oil
- 3 cups self-rising white cornmeal mix
- 1/4 cup sugar
- 2 cups buttermilk
- 1/2 cup butter,, melted
- 1 tablespoon mayonnaise
- 3 large eggs,, lightly beaten
Instructions
- Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil into each of 24 standard-size muffin cups. Place muffin pans in oven and heat for 5 minutes.
- In a large bowl, combine cornmeal and sugar.
- In a medium bowl, whisk together buttermilk and remaining ingredients.
- Make a well in center of cornmeal mixture and pour in buttermilk mixture. Stir just until dry ingredients are moistened.
- Spoon batter into hot muffin tins, filling 2/3’s full.
- Bake for 12-15 minutes or until golden brown. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted June 11, 2014.
Disclosure: Spicy Southern Kitchen is an amazon.com affiliate.
I want your Recipe please that look so Good
Self rising cornmeal is not available here in this part of Canada so how much baking powder would I need to add ? Thanks
1 cup of unbleached flour
1 1/2 tspn baking powder
1/4 tspn salt
Whisk ingredients together in a bowl. Use in any self rising
recipe
Tastes great! The muffins held together nicely when we ate them standalone. They soak up just the right amount of liquid when you eat it with chili or soup. Used 3/5ths of the sugar to make them more savory. I was a little confused as to what “muffin cups” were vs. the “muffin pan” and thought I needed muffin liners at first. Learned the hard way you do not want the liners – “muffin cups” and the “muffin pan” are one and the same.