What personifies comfort food better than fluffy buttermilk corn bread muffins? These muffins make a great side dish and I love to add them to one of my hearty breakfast recipes, too.
To me, cold spring nights are the time for comfort food in all its glory. There is nothing quite like sitting down to a hearty meal when the temperatures dip and we want thoughts of winter to be behind us.
This means that we eat a lot of soup, stews and casseroles and I am always looking for something to dip into the juices.
Nothing does it better and more flavorfully than these buttermilk corn bread muffins.
There is nothing quite like the taste of corn bread with a fresh bowl of soup. Looking for a recipe to add to the corn bread? Try my chicken pot pie soup. It is very nostalgic tasting.
And for a healthy muffin recipe, try these cinnamon apple muffins. They are only 102 calories each.
Try these buttermilk corn bread muffins to serve with your favorite home cooking recipe.
My husband and I love to go antique hunting on the weekends, and I am always on the look out at the various consignment shops for items that I can use in my blog post recipes.
Imagine my delight to find this adorable cast iron baking pan with the shape of small ears of corn. Buttermilk corn bread muffins here we come! 
If you don’t frequent consignment shops, Amazon has this pan for sale, too! (affiliate link)
These muffins are very light and fluffy. Look what goes into them:
Start by melting 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, the buttermilk gets combined with the baking powder and baking soda and these are mixed into the egg/butter mixture. Whisk a bit to combine. It will be frothy!
Combine the cornmeal, sea salt and flour together and add them to the wet ingredients.
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.
Into a preheated 425º degree oven they go for 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!
I love cooking with cast iron cookware for many reasons, especially for the truly non stick finish. But cast iron cookware needs to be seasoned correctly to give you this feature. See how to do it here.
Pin these buttermilk corn bread muffins for later
Would you like a reminder of this recipe for these amazing muffins made with cornbread? Just pin this image to one of your cooking boards on Pinterest so that you can easily find it later.
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.
Buttermilk Corn Bread Recipe
These fluffy buttermilk corn bread muffins make a great side dish and I love to add them to any soup or stew
Ingredients
- 1/2 cup unsalted butter, , melted plus 2 tbsp more for the baking pans
- 1 cup of yellow cornmeal
- 1 cup all-purpose flour
- 2/3 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup low-fat buttermilk
- 2 eggs
Instructions
Preheat oven to 425 degrees F (175 degrees C). Place 2 cornbread cast iron baking pans in the preheated oven for 15 minutes.
Melt the butter in the microwave. Remove and stir in the sugar. Quickly add eggs and beat until well blended. Combine the buttermilk with baking soda and baking powder and stir into the mixture. Add the cornmeal, flour, and sea salt and mix until well blended and few lumps remain.
Remove the hot pans from the oven and brush with the remaining 2 tablespoons melted butter. 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.
If you don't have these muffin pans, you can use an 8 inch pan, but preheat your oven to 375º and bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Information:
Yield:
12Serving Size:
1Amount 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.