Buttermilk Cornbread Muffins
These Buttermilk Cornbread Muffins get nicely browned on the outside and are delicious served with lots of butter. Ready in just 25 minutes!
Servings: 12 (2 per serving)
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
You can use yellow self-rising cornmeal in place of white.
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.
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Nutrition
Calories: 331kcal | Carbohydrates: 37g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 66mg | Sodium: 127mg | Potassium: 248mg | Fiber: 4g | Sugar: 7g | Vitamin A: 363IU | Calcium: 59mg | Iron: 2mg