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    Home » Southern Classics

    Published: Apr 27, 2021 · Modified: Sep 17, 2021 by Pam

    Buttermilk Cornbread Muffins

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    pin image of buttermilk cornbread muffins.

    Made from scratch Buttermilk Cornbread Muffins are almost as easy as a mix but made with a few simple, pure ingredients.

    buttermilk cornbread muffins on rack.

    Made from scratch but still so easy

    This recipe for corn muffins has just six ingredients. There is nothing fancy about the way they’re stirred up, so you’ll have them ready to pop in the oven in no time.

    Just follow our tips and you’ll be serving hot golden brown muffins that go perfectly with soups, chili, stews and BBQ. From combining the ingredients to taking them out of the oven you’ll have abount 25 minutes of time invested with this muffin recipe.

    Should buttermilk cornbread muffins be sweet?

    Now that is a subject of great debate. If you grew up eating corn muffins made from a popular mix (in the little blue and white box) you definitely ate sweet ones. We think they’re way too sweet, not to mention that they’re loaded with ingredients you’ve never heard of.

    basket of cornbread muffins with honey behind.

    We have lightly sweetened ours with a little honey, similar to the way we made the batter for Toasted Cornbread. Absolutely no sugar has been added. We think you’ll find them just sweet enough.

    What exactly is cornmeal mix?

    When we first started writing recipes that called for cornmeal mix a lot of people asked what is was. Our Cornbread Dressing calls for it, as does the Sweet Potato Cornbread so popular around the holidays and the Toasted Cornbread recipe mentioned above.

    Basically it is just a timesaver. Cornmeal has been combined with the right proportions of flour and leavening agents so you don’t have to measure and blend it yourself. Using it in this recipe is one of the ways you’ll make your buttermilk cornbread muffins so quickly and easily.

    Readers have also asked where to find it. In most every case it is found in the baking products aisle of your grocery right next to the cornmeal and flour. You may have been looking at it for years and not realized it was there.

    buttermilk cornbread muffin on plate with bite out.

    Tips for making the best corn muffins!

    • Start with eggs that are at room temperature. If you forgot to set them out they can sit in a bowl of very warm water for a few minutes.
    • Make sure your oven is fully preheated to 425 degrees.
    • Thoroughly mix your ingredients, but don’t overblend.
    • SUPER IMPORTANT TIP! Let the batter rest for 5 minutes before filling the muffin tins. This will give you those airy, light domes on top.
    • Don’t overbake. With a good hot oven your buttermilk cornbread muffins will only need 10-12 minutes. If they’re golden brown and risen completely in the center after 10 minutes go ahead and take them out. They’ll be moist and delicious!
    • If you don’t have buttermilk check our 3 Ingredient Buttermilk Biscuits Recipe for substitutes.
    • Have a stick of butter and/or a drizzle of honey ready as soon as they come out of the oven. For a hearty breakfast or brunch slice one open and top with homemade sausage gravy.
    stack of 3 cornbread muffins with honey running down sides.
    stack of 3 cornbread muffins with honey being drizzled.

    Buttermilk Cornbread Muffins

    Made from scratch Buttermilk Cornbread Muffins are almost as easy as a mix but made with a few simple, pure ingredients.
    4.7 from 10 votes
    Print Recipe Pin Recipe
    Servings 12 muffins
    Calories 170 kcal

    Ingredients
      

    • 2 cups self-rising cornmeal mix
    • ⅓ cup honey
    • 2 eggs lightly beaten
    • 1 teaspoon baking powder
    • 1 cup buttermilk
    • 2 Tablespoons vegetable oil

    Instructions
     

    • Stir all ingredients until well blended, but do not overblend.
    • Allow batter to "rest" in bowl for 5 minutes.
    • Fill cups in sprayed muffin tins ⅔-¾
    • Bake at 425 degrees for 10-12 minutes or until light golden brown and centers have risen.

    Nutrition

    Calories: 170kcalCarbohydrates: 30gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 441mgPotassium: 101mgFiber: 2gSugar: 9gVitamin A: 154IUVitamin C: 1mgCalcium: 132mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Love southern food? Read all about the origins of many recipes and regional cuisines in Southern Food: Then & Now.

    More recipes for southern style breads:

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    Pimento Cheese Biscuits
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    Easy Buttermilk Biscuits
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    toasted cornbred takes an old favorite to new levels of yum!
    Toasted Cornbread
    Asiago Cheese & Black pepper biscuits have just 4 ingredients!
    Asiago Cheese & Black Pepper Biscuits
    Sweet Potato Biscuits are simple to make and such a special addition to your table.
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    Blueberry Orange Nut Bread

    Categories: Savory Bread Tags: breads

    Reader Interactions

    Comments

    1. Michelle says

      April 27, 2021 at 9:59 am

      5 stars
      These cornbread muffins were so easy to make with the self-rising flour! My kids loved them, thank you for the recipe!

      Reply
      • Pam says

        April 27, 2021 at 10:10 am

        Thanks Michelle! Just a note for other readers – the recipe calls for self-rising cornmeal mix, not flour. It is found easily in most grocery stores.

        Reply
    2. Beth Sachs says

      April 27, 2021 at 10:03 am

      5 stars
      I love how easy this recipe is. The buttermilk makes the cornbread muffins so light and delicious.

      Reply
      • Pam says

        April 27, 2021 at 10:10 am

        They are super easy, aren’t they? Thanks, Beth!

        Reply
    3. Bintu | Budget Delicious says

      April 27, 2021 at 10:07 am

      5 stars
      These are so delicious and so easy to make! Will definitely be making these from scratch from now on.

      Reply
      • Pam says

        April 27, 2021 at 10:11 am

        So much better than a box mix!

        Reply
    4. Kim at Three Olives Branch says

      April 27, 2021 at 10:29 am

      5 stars
      Delicious! Love the tang from the buttermilk. This is a family favorite

      Reply
      • Pam says

        April 27, 2021 at 10:35 am

        Ours too. Thanks, Kim!

        Reply
    5. Toni says

      April 27, 2021 at 10:29 am

      5 stars
      A whole batch quickly disappeared at my house! It is so good and delicious!

      Reply
      • Pam says

        April 27, 2021 at 10:36 am

        Thanks for letting us know, Toni!

        Reply
    6. Sheri says

      July 25, 2021 at 5:51 pm

      I hate cornmeal mix. Can’t even tell its cornmeal as it is so fine. This is white lily too. Hard to find cornmeal that’s not fine. I tried fish using this cornmeal mix and asked them if they could tell there was cornmeal in it and they all said no.

      Reply
      • Pam says

        July 26, 2021 at 9:34 am

        Thanks for your comments, Sheri. Hope you have some luck finding cornmeal that you’re happy with.

        Reply
    7. Elaine Hill says

      August 28, 2021 at 2:30 pm

      5 stars
      This recipe was delicious & super easy!!!

      Reply
      • Pam says

        August 30, 2021 at 9:27 am

        Thanks so much for letting us know, Elaine! We really appreciate you taking the time to comment and leave a star rating on our recipe.

        Reply

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    955 shares