Dessert/ Recipes/ Side Dish

Buttermilk Cornbread Muffins

22/08/2019
 

Made with homemade buttermilk, these Cornbread Muffins are light and fluffy with a touch of sweetness. Perfect as a side to Chili or just by themselves as a snack or dessert.

Cornbread muffin cut in half with butter and surrounded by muffins in patty pans.

Why We Love This Recipe

These muffins are so quick and easy to make as they use staple pantry items that are whipped together in a single bowl then poured into a muffin tray and straight into the oven. Done! 

We also love the versatility they have. While the muffins are slightly sweet, they can be eaten as both a savoury side dish or dessert. The dish goes particularly well with chili and spicy Southern American dishes.

Cornbread muffin cut in half with butter and surrounded by muffins and a knife with butter.

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Buttermilk cornbread muffins in patty pans on a baking tray.

How to make Buttermilk Cornbread Muffins

Pre-heat your oven to 180°C (350°F) and line your muffin tray with patty pans, baking paper or just lightly grease then pour milk and vinegar into a jug and set aside for five minutes.

Stirring jug of milk with wooden spoon.

In a large mixing bowl add your dry ingredients – the polenta, flour, sugar and salt.

Next add the eggs, butter and milk as gradually or quickly as your prefer.

All cornbread ingredients in bowl.

Mix everything together until you have a smooth and runny consistency, ready to spoon into your muffin tray(s).

Mixing cornbread mixture in bowl.

Ladle or spoon cornbread mixture into your lined muffin tray. Fill to around 3/4 full.

Ladling cornbread mixture into patty pans.

Place in the oven and cook for around 20 minutes or until muffins start turning golden brown on top. You can also test with a toothpick – if it comes out clean, pull them out and serve warm or cold.

 

Quick and Easy Cornbread Muffins with Homemade Buttermilk

This recipe can’t get any easier. Literally melt, mix and bake – that’s it. If you have a Kitchenaid or similar mixer, these cornbread muffins would be even easier! 

We love to make homemade buttermilk, as it’s so expensive to buy, and we usually only use it in baking or for pancakes. As we always have milk and vinegar available in our kitchen, it makes sense to just make a quick batch for the amount you need. Easy!

The combination of the butter and buttermilk makes these cornbread muffins super moist, with just enough sugar to let you decide whether you want to eat it with dinner as a side dish or leave it until dessert.

(For the record, we did both. They were way too tasty not too!)

Cornbread muffin cut in half with butter and surrounded by muffins and a knife with butter.

FAQs

Can cornbread muffins be frozen?

Like most baked goods, these can definitely be frozen for a good 2-3 months in a tight, sealed container. Wait until they’re cool before freezing. 

When you thaw them – either pop them in the microwave for 20-30 seconds to warm them up, or leave them out on the bench for an hour or two if you prefer them cool. 

How long will cornbread muffins keep in the fridge?

Our rule of thumb is 5-7 days in the fridge. If you don’t think you’ll eat them all – give some to friends and family, or pop them straight in the freezer.

Where does cornbread originate from?

Cornbread is said to have originated from Native Americans and their creative uses with corn. The recipe now is most popular in the Southern and Atlantic states of America. Southern Living has a great article and video that goes into further detail on the history of cornbread, if you want to know more.

When are cornbread muffins done?

There’s a couple of ways to know when your cornbread muffins are ready. First look to see if they are starting to brown on top, then grab a skewer and piece one of the muffins. If the skewer comes out clean, they’re ready to eat!

 

Variations & Substitutions

Cornbread is such a versatile recipe, with so many options to tweak it to suit your meal or preferred taste.

For example you can:

  • Cook it in a skillet or cake pan instead of muffins
  • Omit the sugar, or halve the sugar for a more savoury muffin
  • Add honey or maple syrup if you have a sweet tooth
  • Try adding fruit such as blueberries or apple to have a twist on traditional cornbread

Why not pair our Buttermilk Cornbread Muffins with our spicy Mexican Chicken Mole or another of our spicy recipes?

Cornbread muffin cut in half with butter and surrounded by muffins in patty pans.

 

★ Did you make this recipe? Please leave a star rating below!

Cornbread muffin cut in half with butter and surrounded by muffins in patty pans.

Buttermilk Cornbread Muffins

Made with homemade buttermilk, these Cornbread Muffins are light and fluffy with a touch of sweetness. Perfect as a side to Chili or just by themselves as a snack or dessert.
Prep Time: 10 minutes
Cook Time: 20 minutes
Course: Dessert, Side Dish
Cuisine: American
Servings: 12 Muffins
Calories: 213kcal
Author: Wandercooks
Cost: $5

Equipment

  • Muffin Tray

Ingredients

  • 1 cup polenta cornmeal
  • 1 cup self raising flour
  • 2/3 cup sugar
  • 100 g butter melted
  • 2 eggs
  • 1 cup milk
  • 1 tbsp white vinegar
  • 1 pinch salt

Instructions

  • Pre-heat your oven to 180°C (350°F) and line your muffin tray with patty pans, baking paper or just lightly grease.
  • Pour milk and vinegar into a jug and set aside for five minutes.
  • In a large mixing bowl add your dry ingredients - the polenta, flour, sugar and salt.
  • Next add the eggs, butter and milk as gradually or quickly as your prefer. Mixing everything together until you have a smooth and runny consistency, ready to spoon into your muffin tray(s).
  • Ladle or spoon cornbread mixture into your lined muffin tray. Fill to around 3/4 full.
  • Place in the oven and cook for around 20 minutes or until muffins start turning golden brown on top. You can also test with a toothpick - if it comes out clean, pull them out and serve warm or cold.

Video

Notes

FAQs

  • Can cornbread muffins be frozen? Like most baked goods, these can definitely be frozen for a good 2-3 months in a tight, sealed container. Wait until they're cool before freezing. When you thaw them - either pop them in the microwave for 20-30 seconds to warm them up, or leave them out on the bench for an hour or two if you prefer them cool.
  • How long will cornbread muffins keep in the fridge? Our rule of thumb is 5-7 days in the fridge. If you don't think you'll eat them all - give some to friends and family, or pop them straight in the freezer.
  • Where does cornbread originate from? Cornbread is said to have originated from Native Americans and their creative uses with corn. The recipe now is most popular in the Southern and Atlantic states of America. Southern Living has a great article and video that goes into further detail on the history of cornbread, if you want to know more.
  • When are cornbread muffins done? There's a couple of ways to know when your cornbread muffins are ready. First look to see if they are starting to brown on top, then grab a skewer and piece one of the muffins. If the skewer comes out clean, they're ready to eat!

Variations & Substitutions

Cornbread is such a versatile recipe, with so many options to tweak it to suit your meal or preferred taste.
For example you can:
  • Cook it in a skillet or cake pan instead of muffins
  • Omit the sugar, or halve the sugar for a more savoury muffin
  • Add honey or maple syrup if you have a sweet tooth
  • Try adding fruit such as blueberries or apple to have a twist on traditional cornbread
Why not pair our Buttermilk Cornbread Muffins with our spicy Mexican Chicken Mole or another of our spicy recipes?

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 82mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 309IU | Calcium: 31mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

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