Buttermilk Corn Muffins
Tender, delicious Buttermilk Corn Muffins with enough sweetness to make them irresistible! So versatile and quick to throw together.
Cornbread Muffins are an easy side when serving a game day bowl of chili or a speedy breakfast smeared with butter and jam.
Why You Must Make
- This is an old Ina Garten recipe from before she had a TV show. It was published in House Beautiful many years ago.
- The buttermilk makes these tender and moist.
- These sweet corn muffins pair delightfully with chili, soups, and even casseroles.
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.
Ina Garten’s Cornbread Recipe
This recipe originated from Ina Garten, in an issue of House Beautiful, but I don’t think it’s made it into any of her cookbooks. There are a couple of her recipes that use sour cream, but this cornbread uses buttermilk.
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 a snack.
How to Make Buttermilk
- 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 sit and thicken for about 5 minutes, then use it in your 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.
- This recipe calls for baking powder, not the more frequently used baking soda. Baking powder needs an acid in the batter for the best results. Both milk and buttermilk contain lactic acid.
- When making quick bread, 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.
- PRO-Tip: Use a rubber spatula or wooden spoon to make the batter. Do not use a hand mixer as most likely, you will overbeat the batter.
- 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.
Frequently Asked Questions
Some popular additions to cornbread include:
– Diced jalapenos and sharp cheddar cheese
– Corn kernels, minced red pepper, fresh basil
– Chopped Bacon or Ham Cubes and your favorite shredded cheese.
– Dried cranberries or other dried fruit.
– Chopped and steamed spinach, scallions and cheese.
Yes, these muffins freeze beautifully. Place the muffins you’re not going to eat soon into a freezer-safe Ziploc bag, remove excess air, and place them in the freezer.
My kids liked to pull one out of the freezer and zap in the microwave for a quick breakfast before rushing to school.
These and most recipes for corn muffins call for wheat flour which contains gluten. Unless the packaging or baker tells you it was made with gluten-free flour, assume it has gluten.
With the ingredients in this recipe, each muffin has approximately 188 calories. To make healthier cornbread, consider decreasing the amount of sugar in the recipe, replacing the all-purpose flour with whole wheat flour (or half all-purpose and half whole wheat), and/or adding in corn kernels, chopped red bell peppers, or jalapeno peppers.
You May Also Like:
- Pumpkin Muffins from Snappy Gourmet
- Refrigerator Bran Muffins
- Zucchini Muffins
- Double Cherry Muffins
- Blueberry Sour Cream Muffins
- More Easy Breakfast Recipes
The next time you plan to make chili or a spicy soup, add a batch of these buttermilk corn muffins to your menu! This fabulous cornbread recipe is also wonderful for breakfast with butter and jam!
Buttermilk Corn Muffins
Sweet and tender corn muffins made with buttermilk
- 1/2 cup butter (4 ounces), 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
- Preheat oven to 325º. Grease or put paper liners in 12 count muffin tin.
- 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.
Adapted from Ina Garten
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Serving Size:1 muffin
Amount Per Serving: Calories: 188Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 388mgCarbohydrates: 25gFiber: 1gSugar: 9gProtein: 3g
17 Comments on “Buttermilk Corn Muffins”
This is so good! Such a delicious breakfast idea!
These are perfect alongside a bowl of chili! They’re so tender and delicious!
These muffins went to perfectly with the chili I made for game day the other night! We all loved it. Thank you.
They really are the perfect chili side dish! Easy and delicious, these muffins are right up my alley. I think I will try the leftovers tonight with a big bowl of potato bacon soup that is on the menu!
Fantastic. Bookmarking to try a low carb version. Thanks, Liz.
Thanks, Susan…she just hovers when I bake!
I love the picture with Lambeau in the background.
They look great Lizzy! I love Ina’s recipe…I also use the recipe off the cornmeal container…
Jake’s favorite muffin!
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!
Jeanne, you posted!!!
Carole, the house is full of treats, so I’m going to have to take a breather!!!
Ina has some winner recipes, for sure. Liz, you are a baking machine of late!
The corn muffins look delicious. I will try them real soon!
Yes, she did, Erica…I shouldn’t have sampled standing up at the counter! Hope you enjoy these 🙂
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.
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.
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.