Southern Soul Food Cornbread Muffins
This Easy Homemade Cornbread Muffins recipe is made from scratch and is the best sweet or savory appetizer to add to your dinner spread. Serve these cornmeal muffins with warm butter.
Servings 12 muffins
Calories 149kcal
Equipment
Ingredients
- 1-2 tablespoons melted unsalted butter Measured solid to grease the muffin tin.
- ¼ cup melted unsalted butter ½ stick, Measured solid.
- 2 cups yellow cornmeal
- 6 tablespoons all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ cup sweetener or sugar Omit if you don't like sweetened cornbread.
- 2 large eggs
- 1 ½ cups buttermilk
Instructions
- Preheat oven to 400 degrees.
- Pour the 1-2 tablespoons of butter into each of the individual muffin tins. Use enough to fully grease the cups. Place the muffin tin in the oven to heat while you mix the batter (5-10 minutes). This will produce muffins with crispy edges. You can skip this step if that isn't important to you.
- Add the cornmeal, flour, baking powder, and salt to a mixing bowl. Stir to combine.
- Next add in the eggs, ¼ cup butter, and buttermilk. Stir to combine.
- Be sure not to over-mix the batter. Over-mixing will lead to muffins that are tough and will crumble. Only mix well enough to combine the ingredients.
- Pour the mixture into the muffin cups (I like to transfer the batter to a cup with a spout for an easy pour), reserve about an inch from the top of each tin. The batter will produce enough muffins with only a small amount remaining and left over.
- Bake for 18-25 minutes or until a toothpick can be inserted and return clean. Mine were ready at 20 minutes.
Notes
- You can use muffin/cupcake liners if you wish, this will result in really soft muffins that may crumble.
- If you prefer to make actual cornbread, check out my Cornbread recipe.
- The use of sugar or sweetener is OPTIONAL in this recipe. Using ½ cup will produce cornbread with a hint of sweetness. If you like really sweet cornbread, consider adding a cup of sugar or sweetener.
- You can use oil instead of butter if you wish.
- You can substitute/make your own buttermilk if you wish by combining milk and vinegar (or lemon). Get instructions on How to Make a Buttermilk Substitute here.
- Cornbread is best served hot and fresh, but can be made up to 8 hours ahead of time.
- I store leftover cornbread in the refrigerator for up to a week.
- To freeze the cornbread, wrap it in foil or in plastic wrap for 2-3 months.
Nutrition
Serving: 1muffin | Calories: 149kcal | Carbohydrates: 16g | Protein: 4g | Fat: 7g