|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 4g||19%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 2g||6%|
|*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 are super tasty too. Flour, cornmeal, buttermilk, and butter are the main ingredients in this recipe - making these muffins sweet, savory, and a delight to eat with any meal.
Grease a 12-cup muffin pan. Heat oven to 400 F.
In a bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together the buttermilk, egg, and 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.
- Don't overmix the batter; stir until just moistened.
- 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.