Cornbread muffins are mild, fluffy and an ideal aspect dish to any chilly climate dinner. This can be a small batch recipe for simply 6 corn muffins. You’ll be able to double it for a bigger batch and add any flavors you would like!
These Cornbread Muffins are the proper addition to Chili season
With chili season upon us, now we have a giant want for a small batch of cornbread muffins. When you’ve properly made my floor beef chili for 2, these corn muffins are the proper factor for dunking. They’re additionally nice alongside my prompt pot taco soup or vegan black bean burrito bowls. And to be trustworthy, I like a cornbread muffin dripping with butter for breakfast, and so do my kids–a fried egg with considered one of these is savory breakfast heaven!
Additionally, when you’re making my Southern cornbread dressing as a part of my Thanksgiving for 2, that is the bottom for it!
This corn muffins recipe is particular as a result of you need to use stone-ground cornmeal, when you desire. Because the batter is minimize with common flour, it could deal with some stone-ground cornmeal, however common cornmeal is completely high-quality, too! I’ve even used blue corn meal with lovely outcomes.
Corn Muffins Recipe substances
Apart from buttermilk, I at all times have the substances for this recipe readily available. You may want:
- cornmeal
- all-purpose flour
- granulated sugar
- baking powder (ensure that to make use of aluminum-free baking powder for baking)
- baking soda
- high-quality sea salt
- one massive egg
- buttermilk (can substitute milk with a splash of vinegar)
- melted butter
Corn Muffin Recipe variations
These corn muffins are nice with these modifications:
- stir in some grated aged cheddar and ½ teaspoon chili powder
- stir in pickled jalapeño or contemporary jalapeño slices (add as much as 1 tablespoon of pickled jalapeño juice)
- leftover crumbled bacon is welcome (as much as 2 tablespoons)
- contemporary herbs like chives, cilantro and even thyme are nice stirred in
How one can make Corn Muffins
- First, whisk collectively the dry substances: the cornmeal, flour, sugar, baking powder, baking soda and salt.
- Subsequent, stir collectively the moist substances: the egg, buttermilk and melted butter.
- Mix the substances, including any further taste choices (beneath) that you could be like.
- Line the muffin pan with liners, but in addition spray the within of these liners with cooking spray–cornbread is sticky!
- Bake in a 400-degrees F oven for 12-Quarter-hour, or till the muffins are executed.
Cornbread Muffin Recipe ideas
My greatest tip for making cornbread muffins is spraying the liners with a small quantity of cooking spray earlier than including the batter. This prevents the muffins falling aside proper once they’re executed.
My methodology for permitting the batter to relaxation for Quarter-hour earlier than baking ensures that the cornmeal soaks up the liquid substances. This manner, your cornbread muffins are at all times moist and by no means dry!
What to serve with Corn Muffins from Scratch
I’ve by no means met a bowl of chili that didn’t love a corn muffin alongside! My greatest major dishes that love corn muffins are:
How one can retailer Corn Bread Muffins
In our home, these 6 muffins fortunately really feel like simply sufficient cornbread for 2, however in my single days, I’d freeze half of the muffins for one more night time. When you freeze half, be sure you label them in a freezer-safe bag, as a result of it is not enjoyable discovering random muffins within the freezer and never figuring out in the event that they’re savory or sweet–been there, executed that!
Cornbread is without doubt one of the many causes I at all times hold buttermilk in my fridge. For tactics to make use of up leftover buttermilk, attempt these recipes:
Yield: 6
Corn Bread Muffins
Cornbread muffin recipe that makes a small batch of simply 6 muffins.
Prep Time
10 minutes
Prepare dinner Time
Quarter-hour
Complete Time
25 minutes
Substances
- ½ cup cornmeal
- ⅓ cup all-purpose flour
- 2 tablespoons granulated sugar
- ¾ teaspoon aluminum-free baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon high-quality sea salt
- 1 massive egg, crushed
- ½ cup buttermilk
- 2 tablespoons melted butter
Directions
- Preheat the oven to 400°F and guarantee a rack is positioned within the heart place.
- Place 6 muffin cup liners in a muffin pan, after which spray the liners evenly with cooking spray–cornbread is sticky stuff!
- In a medium bowl, whisk collectively the dry substances: the cornmeal, flour, sugar, baking powder, baking soda and salt.
- In a separate small bowl, whisk collectively the egg, buttermilk and melted butter.
- Mix the moist substances with the dry substances, let set for one minute earlier than scooping it into muffin cups and baking for 12-Quarter-hour. The muffins are executed when a toothpick inserted comes out clear. Serve instantly with further butter.
Notes
1. You should use blue corn, white corn, or common yellow cornmeal right here. Stone floor cornmeal is welcome, too, since we’re chopping it with flour.
2. My favourite buttermilk substitute is milk with a splash of vinegar. Use the identical quantity of milk because the recipe requires, and splash in 1 teaspoon per cup of milk.
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Diet Data:
Yield:
6
Serving Dimension:
1
Quantity Per Serving:
Energy: 132Complete Fats: 5gSaturated Fats: 3gTrans Fats: 0gUnsaturated Fats: 2gLdl cholesterol: 42mgSodium: 259mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 3g
