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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.
Preheat Oven and Prepare Muffin Tin
Combine Dry Ingredients
Combine Wet Ingredients
Make the Batter
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.
This southern recipe takes 30 minutes to prepare and yields 6 servings. At 389.89 calories per serving with 7.09g of protein, it's a beginner-friendly recipe perfect for side or snack or breakfast or brunch.
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Fill Muffin Cups
Bake the Muffins
Cool and Serve
Reduce sugar to 2 tablespoons. Fold in 1/2 cup of shredded sharp cheddar cheese and 1-2 finely diced jalapeños (seeds removed for less heat) into the final batter.
Serve the warm muffins with a homemade honey butter. Mix 1/2 cup of softened butter with 2 tablespoons of honey and a pinch of salt until smooth.
Add 1/2 cup of cooked, crumbled bacon and 2 tablespoons of chopped fresh chives to the batter for a savory breakfast or brunch option.
For a nuttier flavor and more fiber, replace half of the all-purpose flour with whole wheat flour. You may need to add an extra tablespoon of buttermilk.
The carbohydrates from cornmeal and flour offer a readily available source of energy to fuel your body and daily activities.
Cornmeal contains dietary fiber, which is important for digestive health. Fiber helps promote regularity and supports a healthy gut microbiome.
Yellow cornmeal is a source of carotenoids like lutein and zeaxanthin, which are antioxidants known to be beneficial for maintaining eye health.
One serving, which is two muffins, contains approximately 350-400 calories, depending on the specific brands of ingredients used.
These muffins are a delicious comfort food and a source of energy. However, they contain refined flour, sugar, and butter, so they are best enjoyed in moderation as part of a balanced diet. Using whole grain cornmeal can increase their fiber content.
Store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Reheat in a warm oven or microwave before serving.
This is usually caused by one of two things: overmixing the batter or overbaking. Mix the batter just until the ingredients are combined, and bake only until a toothpick inserted into the center comes out clean. Using full-fat buttermilk also helps ensure a moist texture.
Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Also, ensure your cornmeal is certified gluten-free as some can have cross-contamination. The final texture may be slightly different.
This recipe goes great with these complete meals
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