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Buttermilk Corn Muffins

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Tender, delicious Buttermilk Corn Muffins with enough sweetness to make them irresistible!

Cornbread Muffins are an easy side when serving a game day bowl of chili or a speedy breakfast smeared with butter and jam. Highly versatile besides being quick to throw together.

Buttermilk Corn Muffins on a rectangular, white tray

The Best Buttermilk Corn Muffins

I bake up a batch of these buttermilk corn muffins whenever the moon and stars are aligned, meaning chili is on the menu and buttermilk is in the fridge. Sweet and tender, these corn muffins are a perfect side for a fall meal.

But sometimes I find other excuses to bake up a batch. They were excellent with tonight’s fajitas. I first baked these corn muffins years ago and never looked for another recipe. They’re so wonderful fresh out of the oven with a cold pat of butter.

Buttermilk Corn Muffins on a square white plate

Ina Garten’s Cornbread Recipe

I think this recipe originated from Ina Garten, but I don’t  think it’s made it into any of her cookbooks. She made it in a casserole dish, but I love preparing muffins so I can freeze the leftovers for other meals, a quick breakfast or snack.

The next time you plan to make chili or a spicy soup, add a batch of these buttermilk corn muffins to your menu! These fabulous muffins are also wonderful for breakfast with butter and jam!

How to Make Buttermilk and Tips for Making Cornbread

  • PRO-Tip: Did you know you can make your own buttermilk substitute? For each cup of buttermilk needed, add a tablespoon of either lemon juice or white vinegar to a one cup liquid measuring cup, then add milk up to the one cup mark.  Allow the mixture to set for about 5 minutes, then use in the recipe as directed.
  • Cornbread is a quick bread, meaning it uses baking soda, baking powder or both as leaveners instead of yeast.
  • PRO-Tip: Make sure your baking powder has not expired before starting this recipe. Old baking powder will not leaven properly.
  • When making quick breads, it’s best to mix the dry ingredients in one bowl and the wet ingredients in another, then combine the two.
  • This helps prevent over-mixing which will make your muffins develop peaks and tunnels. Instead of rounded domes, the top of your cornbread will look pointed, a sign of overworked gluten.
  • Use a large scoop to divvy up the batter to ensure the muffins are consistent in size.
  • Check using a toothpick inserted in the middle to see if your muffins are done baking. There should be no batter on the toothpick when it’s pulled out of the cornbread.

This post was first shared in September, 2010. Photos and text were updated in 2018.

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Buttermilk Corn Muffins featured image

Corn Muffins

Sweet and tender corn muffins made with buttermilk

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Side dish, Muffins
  • Method: Mixing, Baking
  • Cuisine: American

Ingredients

  • 1 stick butter (4 ounces or 1/2 cup), melted
  • 1/2 cup buttermilk
  • 3 tablespoons milk
  • 1 egg
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt

Instructions

  1. Preheat oven to 325º. Grease or put paper liners in 12 count muffin tin.
  2. Combine melted butter with buttermilk, milk and egg. Sift dry ingredients and add to milk mixture. Stir till just combined. Fill muffin cups about 2/3 full with batter. Bake about 22 minutes or till firm and golden.

Notes

Adapted from Ina Garten

 

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13 comments on “Buttermilk Corn Muffins”

  1. Love corn muffins. I’ve been using a recipe off the side of the Albers cornmeal box for years. Perfect and moist. It looks similar to your recipe (I think a little less butter and no buttermilk). Isn’t it great when you find a recipe that works? These are so good split and toasted the next day, too.

  2. Ohhhh….I can’t believe this I just bought some cornmeal and was hunting for a recipe for muffins or cornbread and here now I will copy yours. They look real yummy…..:-)and your recipe looks good, most items I always have on hand.
    Did Lambeau get some crumbs????? She’s so cute.

  3. Ina has some winner recipes, for sure. Liz, you are a baking machine of late!

  4. I agree, Leef…it’s so nice when you find the ultimate recipe and can stop searching. I know the boys will have these for breakfast…they’d be wonderful toasted with butter and jelly.

  5. Yes, she did, Erica…I shouldn’t have sampled standing up at the counter! Hope you enjoy these 🙂

  6. Liz
    The corn muffins look delicious. I will try them real soon!

  7. Jeanne, you posted!!!

    Carole, the house is full of treats, so I’m going to have to take a breather!!!

  8. Liz, I was just thinkging that it’s time to make some chili and corn muffins soon. These look really nice and moist. I don’t the dry cumbly kind. I will definitely make these. Love the pictures will Lambeau!

  9. Thanks, Paulette!!!

  10. They look great Lizzy! I love Ina’s recipe…I also use the recipe off the cornmeal container…
    Jake’s favorite muffin!

  11. I love the picture with Lambeau in the background.

  12. Thanks, Susan…she just hovers when I bake!

  13. Fantastic. Bookmarking to try a low carb version. Thanks, Liz.

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