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Classic Southern-style cornbread muffins that are moist, tender, and perfectly balanced with a slight sweetness and a delightful tang from buttermilk. These golden-brown treats boast a soft, crumbly texture, making them an ideal companion for chili, BBQ, or simply enjoyed warm with a pat of butter.
Preheat your oven to 400°F (200°C). Generously grease a 12-cup muffin tin with butter or cooking spray, or line with paper liners. For a crispier crust, place the greased tin in the oven while it preheats.
In a large mixing bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, baking soda, and salt until well combined. Create a well in the center of the dry ingredients.
In a separate medium bowl, whisk the egg until lightly beaten. Add the buttermilk and the melted butter, and whisk until the wet ingredients are just combined.
Pour the wet ingredient mixture into the well of the dry ingredients. Using a spatula or wooden spoon, fold the ingredients together until just moistened. Do not overmix; the batter should be lumpy. This is the key to a tender muffin.
Carefully remove the hot muffin tin from the oven if you preheated it. Using an ice cream scoop or a large spoon, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 15-18 minutes, or until the muffins are golden brown, have domed tops, and a wooden skewer inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes. Then, carefully transfer them to a wire rack to cool further. Serve warm with butter, honey, or jam.
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Classic Southern-style cornbread muffins that are moist, tender, and perfectly sweet. With a golden-brown top and a fluffy interior, they are the ideal companion for chili, BBQ, or enjoyed warm with a pat of butter.
Classic Southern-style cornbread muffins that are moist, tender, and perfectly balanced with a slight sweetness and a delightful tang from buttermilk. These golden-brown treats boast a soft, crumbly texture, making them an ideal companion for chili, BBQ, or simply enjoyed warm with a pat of butter.
This southern recipe takes 28 minutes to prepare and yields 12 servings. At 174.57 calories per serving with 3.19g of protein, it's a beginner-friendly recipe perfect for side or snack or breakfast or brunch.
Fold in 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the batter.
Add 2 tablespoons of chopped fresh herbs like chives, parsley, or thyme to the dry ingredients for a savory twist.
Mix in 1/2 cup of fresh or frozen (thawed) corn kernels for added texture and sweetness.
Add 1/2 cup of crumbled cooked bacon and 1/4 cup of sliced green onions to the batter for a smoky, savory flavor.
The combination of cornmeal and flour offers complex carbohydrates, which are the body's primary source of fuel, providing sustained energy.
Buttermilk is a good source of calcium, an essential mineral for building and maintaining strong bones and teeth.
Cornmeal contains dietary fiber, which aids in digestion, helps maintain bowel regularity, and can contribute to a feeling of fullness.
Cultured buttermilk contains live probiotics, which are beneficial bacteria that can help support a healthy gut microbiome and improve digestion.
Each muffin contains approximately 160-180 calories, depending on the exact ingredients used, such as the fat content of the buttermilk.
These muffins can be part of a balanced diet. They provide energy from carbohydrates and some fiber from the cornmeal. However, they also contain sugar and butter, so they are best enjoyed in moderation.
The most common reasons for dry cornbread muffins are overmixing the batter or overbaking. Mix only until the ingredients are just combined, and bake until a skewer comes out clean, but no longer.
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Ensure your cornmeal is also certified gluten-free if you have a high sensitivity.
Absolutely. White cornmeal will produce a slightly less sweet and more delicate muffin, while yellow cornmeal gives the classic golden color and a more robust corn flavor.
Store leftover muffins in an airtight container at room temperature for up to 2 days. You can also freeze them for up to 3 months; thaw at room temperature or gently reheat in the microwave.