Can I use milk instead of buttermilk?

Yes, but the tangy flavor and tender texture will change. For a quick buttermilk substitute, add 1 tbsp lemon juice or vinegar to 1 cup milk and let sit 5 minutes.

Why did my muffins stick to the pan?

Cornbread has a high cornmeal content that is naturally sticky. Generously butter the cups (including the top edge) and cool 5 minutes before removing.

Can I make the batter ahead of time?

It's best to bake immediately once wet and dry are combined. The leaveners begin reacting, so any delay can reduce rise and texture.

How should I store leftover cornbread muffins?

Store in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in a toaster oven or microwave.

Home / Recipes / southern_american / Buttermilk Cornbread Muffins

southern_americanEasyeggetariannut freesoy free

Buttermilk Cornbread Muffins

RATING

4.6/5(185)

TASTE SCORE

8/10

Golden, slightly crumbly cornbread muffins with a tender crumb and a hint of tang from buttermilk. These Southern-style muffins come together in one bowl and bake up in just 15 minutes, giving you warm, buttery bites that are perfect alongside chili, barbecue, or just slathered with honey butter.

PREP

10m

COOK

15m

SERVES

2 PIECES

458 cal

SERVINGS

INGREDIENTS

For 4 servings

1 cupcornmeal · fine or medium grind, yellow1 cupall-purpose flour2 tbspsugar1 tbspbaking powder½ tspbaking soda½ tspsalt1 pcsegg · large, beaten1 cupbuttermilk4 tbspbutter · melted, plus extra for greasing

NUTRITION · PER SERVING

458

CALORIES · 2 PIECES

Protein10g · 9%

Carbs68g · 59%

Fat17g · 33%

Fiber4g

Sugar10g

Saturated fat9g

Cholesterol84mg

Sodium997mg

Potassium265mg

Phosphorus260mg

How we calculate →

METHOD · 6 STEPS

prep
Preheat the oven and grease the muffin tin.
1.Preheat oven to 400°F (200°C).
2.Generously grease 8 cups of a 12-cup muffin tin with butter.
TIPGrease even if using non-stick — cornbread sticks easily.
mix
Mix the dry ingredients.
1.In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt until evenly combined.
mix
Mix the wet ingredients.
1.In a separate small bowl or measuring jug, whisk together the beaten egg, buttermilk, and melted butter until smooth.
mix
Combine wet and dry ingredients.
1.Pour the wet mixture into the dry ingredients.
2.Stir gently with a spatula just until no dry streaks remain. The batter will be lumpy.
TIPDo not overmix — a lumpy batter makes tender muffins. Overmixing makes them tough.
bake · ~15 min
Fill the muffin tin and bake.
1.Divide the batter evenly among the 8 greased muffin cups, filling each about two-thirds full.
2.Bake for 13 to 15 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
TIPRotate the pan halfway through for even browning.
rest · ~5 min
Cool the muffins before serving.
1.Let the muffins cool in the tin for 5 minutes.
2.Transfer to a wire rack to cool slightly. Serve warm.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the most tender texture, use fine or medium-grind cornmeal, not coarse.
2
Grease the muffin tin generously with butter even if it's non-stick; cornbread loves to cling.
3
Stir the batter only until no dry streaks remain — a few lumps are okay and ensure a tender crumb.
4
Rotate the muffin tin halfway through baking to promote even golden browning.
5
Let muffins cool in the tin for exactly 5 minutes before turning out to avoid sticking.
6
Serve warm for the best buttery flavor and soft texture; leftover muffins reheat well in a 300°F oven for 5 minutes.

RECIPE VARIATIONS