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 have been looking for a cornbread recipe close to my mom’s, she passed away about 15 years ago. Made this today to go with our New Year’s Day meal and my little brother said it was the best cornbread he’s had in 15 years! Followed the recipe, no changes. It will be the recipe I follow from now on!
Did anyone actually make the muffin? Were they too busy taking road trips? Made the muffins and cut the sugar in half. Next time will follow the recipe but will add some fresh corn. Great recipe.
All of this has made me so hungry I love cornbread best I have had was in a b&b near in Massachusetts no longer in business but had whole corn kernels in it so moist and with melted butter. Yum ok have to have
I just had the best cornbread muffin at a restaurant last night and now I’m craving more. I need these asap!
I’ve just started really cooking with buttermilk and I think it’s my new favorite ingredient. I’ll be giving these a try!
I have been trying to plan for this big BBQ we are hosting and have been trying to get the menu together. These would be perfect!
These cornbread muffins look perfect Christin! I like mine medium sweet, so these would be just the way I like them. I love adding butter and honey to these. Delicious!
Oh I love cornbread! These look lovely, the perfect snack too!
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.
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!
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 🙂