Best 5 Buttermilk Cornbread Muffins Recipes
Indulge in the delectable Southern charm of Buttermilk Cornbread Muffins, a delightful treat that captures the essence of comfort food. These muffins are not just any ordinary bread; they are culinary wonders that will tantalize your taste buds with their golden-brown crust, fluffy interiors, and a hint of sweetness that dances on your palate. Each muffin is a perfect balance of cornmeal's rustic texture and buttermilk's tangy flavor, creating a symphony of flavors that will leave you craving more. Whether you enjoy them warm from the oven, slathered with butter, or toasted to perfection, these Buttermilk Cornbread Muffins promise an unforgettable eating experience. This article presents a collection of meticulously crafted recipes, each offering unique variations to suit your preferences. From the classic Southern Buttermilk Cornbread Muffins to the savory Jalapeño Cheddar Cornbread Muffins and the sweet Blueberry Cornbread Muffins, there's a recipe here to satisfy every craving. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transport you to the heart of Southern hospitality.
**Recipes in the article:**
**1. Classic Southern Buttermilk Cornbread Muffins:**
This recipe captures the essence of traditional Southern cornbread muffins, with its simple yet flavorful ingredients. Buttermilk, cornmeal, and a touch of sugar come together to create a tender and moist muffin that will remind you of grandma's cooking.
**2. Jalapeño Cheddar Cornbread Muffins:**
For those who love a spicy kick, these Jalapeño Cheddar Cornbread Muffins are a must-try. Fresh jalapeños and sharp cheddar cheese add a delightful heat and cheesy goodness that will elevate your cornbread experience.
**3. Blueberry Cornbread Muffins:**
If you have a sweet tooth, these Blueberry Cornbread Muffins are the perfect treat. Bursting with plump blueberries in every bite, these muffins offer a delightful balance of sweetness and cornbread's savory flavor.
**4. Vegan Buttermilk Cornbread Muffins:**
For those with dietary restrictions or vegan preferences, this recipe offers a delicious plant-based alternative to the classic Buttermilk Cornbread Muffins. Using almond milk and vegan butter, these muffins are just as fluffy and flavorful as the traditional version.
**5. Gluten-Free Buttermilk Cornbread Muffins:**
Those who are gluten-intolerant can still enjoy the goodness of cornbread with this Gluten-Free Buttermilk Cornbread Muffins recipe. Made with gluten-free flour and almond flour, these muffins are a delightful treat that won't compromise on taste or texture.
HONEY CORNBREAD MUFFINS
Bake a batch of the Neelys' Honey Cornbread Muffins recipe from Down Home with the Neelys on Food Network to go with a backyard barbecue or family chili night.
Provided by Patrick and Gina Neely : Food Network
Time 25m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
- Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.
BUTTERMILK CORNMEAL MUFFINS
These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Have ready 12 greased and or paper-lined muffin cups.
- In a large bowl, combine the buttermilk and cornmeal; set aside.
- In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
- Add to the flour mixture just until combined; do not overmix.
- Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
- Serve warm.
Nutrition Facts : Calories 180.2, Fat 6.3, SaturatedFat 3.6, Cholesterol 30.3, Sodium 431.1, Carbohydrate 27.7, Fiber 1.1, Sugar 9.9, Protein 3.8
CORN BREAD MUFFINS
Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack.
Nutrition Facts : Calories 118 calories, Fat 3g fat, Cholesterol 1mg cholesterol, Sodium 264mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
BUTTERMILK CORNBREAD
Serve this Southern-style buttermilk cornbread with Red Beans with Andouille Sausage.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
- Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.
Nutrition Facts : Calories 226 g, Fat 8 g, Fiber 1 g, Protein 6 g
GRANDMOTHER'S BUTTERMILK CORNBREAD
This is my grandmother's cornbread recipe and it's the best - sweet and moist!
Provided by Bethany Weathersby
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 9
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 39.1 g, Cholesterol 59 mg, Fat 12.2 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 7.1 g, Sodium 317.8 mg, Sugar 16.6 g
Tips:
- Use fresh buttermilk and cornmeal. These ingredients will give your muffins the best flavor and texture.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins in a preheated oven. This will help them to rise evenly.
- Let the muffins cool for a few minutes before serving. This will make them easier to handle and will also help to preserve their flavor.
Conclusion:
Buttermilk cornbread muffins are a delicious and versatile snack or side dish. They can be served with butter, honey, or jam, or they can be used as a base for sandwiches or salads. With their moist texture and slightly sweet flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy snack or side dish, give these buttermilk cornbread muffins a try. You won't be disappointed!
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