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Proud Yankee Cornbread Muffins 780 | Umami Girl-2
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4.80 from 34 votes

Buttermilk Cornbread Muffins

These small, tender, and ever-so-slightly sweet cornbread muffins strike the perfect balance between hearty and tender. They're amazing alongside chili, soup, or BBQ.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Muffins and Quickbreads
Cuisine: American
Keyword: buttermilk cornbread muffins, cornbread muffins
Servings: 12
Calories: 146kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 ¼ cups (140 grams) stone-ground cornmeal
  • ¾ cup (90 grams) all-purpose flour
  • ¼ cup (50 grams) sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ⅓ cups (315 ml) well-shaken buttermilk
  • 2 large eggs
  • 3 tablespoons (42 grams) butter, melted

Instructions

  • Preheat oven to 425°F with a rack in the center. Grease a standard 12-muffin tin or line with paper liners. (See note 5.)
  • 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. I like to fill my ¼-cup measure generously with batter and use it as a scoop. 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.

Notes

  1. The type of cornmeal you use will have an effect on the final product. This recipe is calibrated for good old yellow cornmeal from the supermarket, but we frequently use fancier varieties too. The coarser the grind, the more moist the final result. If your cornmeal is very coarse, let the batter sit for 10 minutes before baking to give it a chance to absorb the liquid.
  2. If you don't have buttermilk, you can substitute 1 ⅓ cups whole milk and 1 tablespoon plus one teaspoon apple cider vinegar or freshly squeezed lemon juice.
  3. Make these muffins anytime during the day you wan to serve them and leave them uncovered at room temperature.
  4. Once cooled, you can store these covered at room temperature for a day or two. On subsequent days I like to toast them and slather with butter and honey or jelly.
  5. If you'd rather make a single pan of cornbread instead of muffins, you can bake this recipe in a greased 8-inch square pan at 425°F for 20-25 minutes.

Nutrition

Calories: 146kcal | Carbohydrates: 22.7g | Protein: 3.8g | Fat: 4.7g | Fiber: 1.2g