|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||14%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||5%|
|Total Sugars 3g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These buttermilk cornbread muffins are so easy to make, taking only 10 minutes to prepare and a little longer than that to bake—they are super tasty, too. They combine everything you love about cornbread, but in muffin form. Flour, cornmeal, buttermilk, and butter are the main ingredients in this recipe, making them sweet, savory, and a delight to eat with any meal.
Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens. If there are any leftovers, these Southern cornbread muffins are perfect for breakfast, too, alongside some fried eggs and bacon.
Position a rack in the center of the oven and heat to 400 F. Grease a 12-cup muffin pan.
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, and melted butter.
Pour dry mixture into the wet ingredients and stir just until moistened.
Fill muffin cups about 2/3 full.
Bake for 13 to 15 minutes, until the muffins begin to brown on top and a toothpick inserted into the center comes out clean.
- Don't overmix the batter; stir until just moistened. Otherwise, the muffins could come out tough.
- Corn muffins tend to get dry from being overcooked. Temperatures from oven to oven can be different so watch as your muffins get near the suggested baking time to make sure you don't need to pull them out sooner. The toothpick test is handy to ensure they are done.
- Place on a wire rack after pulling out of the oven so cooler air can get to the bottom of the muffin pan. Your muffins can actually keep cooking if you don't—thus, drying out your corn muffins.
- If you don't have buttermilk, you can make your own by using regular milk and adding a teaspoon or so of lemon juice or apple cider vinegar. Let it stand for several minutes before using.
How to Store and Freeze Southern Cornbread Muffins
These muffins will keep at room temperature, covered, for a day or two. They're especially good split in half and toasted in a cast iron pan, with a little bit of butter.
If you have leftovers and want to keep them longer, wrap them individually in foil and transfer to a zip-close plastic bag and freeze for up to 6 months. Defrost them in a low oven (350 F) for about 10 minutes, or until completely heated through. Alternately, defrost them at room temperature, and then split them in half and toast them in a hot skillet with butter.