web analytics

Proud Yankee Corn Bread Muffins

Preparation 10 min Cook Time 10 min Total Time 0:20
Serves 12     adjust servings

These small but tender, and ever-so-slightly sweet cornbread muffins are hardcore enough to pass muster alongside a main course in the northeast. As a proud Yankee, I'm cool with that. Southerners may disagree, and I'm cool with that too.


  • 1 1/4 cups stone-ground cornmeal*
  • 3/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups well-shaken buttermilk
  • 2 large eggs
  • 3 tablespoons butter, melted


  • Preheat oven to 425°F with a rack in the center. Grease a standard 12-muffin tin or line with paper liners.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt.
  • Measure the buttermilk into a 2-cup liquid measure, then crack in the eggs and beat to combine.
  • Pour the buttermilk mixture into the bowl with the dry ingredients and stir gently until there are no dry pockets.
  • Pour in the melted butter and stir until combined.
  • Divide batter among 12 muffin cups. Bake 10-12 minutes, until a tester comes out clean. Remove to a rack to cool slightly before serving, or cool completely and keep for up to a day or two.


Recipe Notes

  • * Psst...affiliate links follow. We recently bought some of this medium-grind cornmeal, and I LOVE these muffins even more now. They're oh-so golden and have a wonderful texture.
© 2016 Umami Girl. All rights reserved.