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.