Delicious buttermilk cornbread muffins with a hint of sweetness. They’re perfect with a pat of butter and a drizzle of honey.
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.
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?
Buttermilk Cornbread Muffins
- 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
- 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.
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25 thoughts on “Buttermilk Cornbread Muffins”
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
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.