Buttermilk Corn Bread Muffins Recipe – Great Comfort Food Side Dish

Looking for something to serve with soups, stews, and casseroles to soak up every last bit of flavor? Try making these buttermilk corn bread muffins.

They’re light, fluffy and delicious. I used a corn cob shaped cast iron baking pan that I found while antique hunting to make these buttermilk corn bread muffins.

Keep reading to learn how to make these buttermilk cornbread muffins.

Ingredients for this buttermilk cornbread muffin recipe

You’ll need the following ingredients to make this cornbread muffins recipe with buttermilk:

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• ½ cup unsalted butter, melted, plus 2 tablespoons more for the baking pans
• 1 cup of yellow cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup low-fat buttermilk
• 2 eggs

You’ll also need either corn cob shaped cast iron baking pans or muffin trays.

How to make these buttermilk corn bread muffins

Start by preheating oven to 425ºF (175ºC). Once it’s preheated, put your empty cast iron muffin pan into the oven for 15 minutes. Doing this will ensure your muffins have crispy edges.

Then, melt your butter in the microwave. When it has melted, stir in the sugar and then add the eggs. Mix them until everything is well blended.

Next, combine the buttermilk with the baking powder and baking soda. Mix this into the egg/butter mixture and whisk it to combine. It will be frothy!

In a separate bowl, combine the cornmeal, sea salt and flour together. Then add them to the wet ingredients.Once your ingredients are assembles, remove your cast iron pan from the oven and add the batter. I only had one of my corn bread stick pans, so I also used some chocolate colored muffin cups for the remainder of the batter. I ended up with 6 corn bread sticks and 9 cornbread muffins.

Put them into the oven about 10 -12 minutes. The bottom of the corn bread sticks comes out fairly smooth, and they pop right out of my cast iron pan with no sticking!

Look how cute these cornbread sticks are!

The muffins are light and fluffy and slightly sweet. They are deliciously moist from the addition of the buttermilk.

I love the way the muffins rise. They make a nice plump shape!

One bite of these delicious buttermilk corn bread muffins and the whole platter will be gone, I promise! Better make a double batch!

I served these delicious corn bread muffins with my recipe for slow cooker Boston baked beans the other night. They are the perfect way to sop up moisture in this sort of dish!

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Admin note: This post first appeared on the blog in September of 2016. I have updated the post to add new photos, a recipe card with nutritional information, and a video for you to enjoy.

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Yield: 12 buttermilk cornbread muffins

Buttermilk Corn Bread Recipe

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These fluffy buttermilk corn breadmuffins make a great side dish and I love to serve them to any soup or stew.

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Ingredients

• ½ cup unsalted butter, melted, plus 2 tablespoons more for the baking pans
• 1 cup of yellow cornmeal
• 1 cup all-purpose flour
• ⅔ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 cup low-fat buttermilk
• 2 eggs

Instructions

1. Preheat oven to 425 °F (175°C).
2. Place two empty cornbread cast iron baking pans in the preheated oven for 15 minutes.
3. Melt the butter in the microwave. Remove and stir in the sugar. Quickly add eggs and beat until well blended.
4. Combine the buttermilk with baking soda and baking powder and stir into the butter and egg mixture.
5. Add the cornmeal, flour, and sea salt and mix until well blended and few lumps remain.
6. Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter.
7. Divide the batter among the molds, then place back into the oven and bake 10 to 12 minutes, until lightly golden and springy to the touch.
8. If you don't have cast iron muffin pans, you can use an 8 inch nonstick muffin pan, but preheat your oven to 375ºF (190°C) and bake the muffins in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Recommended Products

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• 
  2 PCS Cast Iron Corn Stick Pans, Cornbread Mold with 7 Corn-Shaped Cavities, Pre-Seasoned Cornbread Pans
• 
  ASBAYSON 2 Packs Premium Steel Muffin Pan for Baking, Round Muffin Baking Pan (Black, 6 Cup)
• 
  Lodge Cast Iron Cornstick Pan

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 52mgSodium: 266mgCarbohydrates: 28gFiber: 1gSugar: 12gProtein: 4g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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