Tender, delicious Buttermilk Corn Muffins with enough sweetness to make them irresistible! They’re highly versatile besides being 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.
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.
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.
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.
- 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
Serving Size:1 muffin
Amount Per Serving: Calories: 188 Total Fat: 9g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 37mg Sodium: 388mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 1g Sugar: 9g Sugar Alcohols: 0g Protein: 3g