Corn Bread Muffins
These soft and fluffy cornbread muffins are the perfect complement to a hearty meal. The combination of butter, buttermilk, and cornmeal makes for a moist and flavorful muffin every time.
Corn Bread Muffins
A simple and delicious recipe for cornbread muffins, made with butter, buttermilk, and a touch of sweetness. Perfect for pairing with chili, soups, or enjoying on their own.
Ingredients
- 1/2 cup butter
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners.Cream the butter and sugar: In a large mixing bowl, combine the sugar and eggs. Beat until fluffy. Add the butter and mix until well combined.Add wet ingredients: Stir in the buttermilk, baking soda, and salt.Add dry ingredients: Gradually add the cornmeal and flour. Mix until just blended.Scoop and bake: Use an ice cream scoop (or large cookie scoop) to fill the muffin cups with batter. Bake for 15-20 minutes or until golden brown and a toothpick inserted comes out clean.Optional topping: Serve with honey butter. To make honey butter, mix equal parts honey and softened butter until creamy. Optionally, add marshmallow cream.
Notes
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days.
- Serving suggestions: These muffins are perfect for pairing with chili, soups, or simply as a side to any meal.
