Cornbread and buttermilk muffins

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Delicious cornbread muffins with a hint of sweetness. They are perfect with a little butter and a drizzle of honey.

Cornbread made like muffins is one of the easiest ways to add bread to a meal. All you need are a few simple ingredients, a few mugs and a muffin tin, and you can eat hot cornbread in minutes.

This recipe makes a big batch: 24 cupcakes, but the leftovers will freeze well.

People always debate whether corn bread should be sweet or not sweet. These are somewhere in between. 1/4 cup of sugar is added to the dough, which divided by 24 muffins really isn't that much. If you have a large sweet tooth, drizzle a little honey for a little extra sweetness.

Or, if you really want a sweet corn muffin, try this Boston Market-style Cornbread. It's more like a past cake like corn bread!

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This Buttermilk Cornbread recipe is from the Southern Living Off the Eaten Path: Second Helpings cookbook: Tasty Meals and Delicious Stories from the Southern Busiest Trails, which is one of my favorite cookbooks. (I have many favorite cookbooks :). They just make me want to get in the car and take a road trip. The recipe is from Weaver Dā€™s in Athens, GA. Except for dropping my son off at the University of Georgia tennis camp, I have not spent any time in Athens. I hope I can go back there sometime and go to Weaver Dā€™s to cook at home.

Have you ever thought about planning a road trip based solely on a road trip?

Cornbread and buttermilk muffins

Course: bread

Cuisine: southern

Preparation time: 10 minutes.

Cook time: 15 minutes.

Total time: 25 minutes

Servings: 12 (2 per serving)

Calories: 187kcal

Author: Christin Mahrlig

These buttered cornbread muffins brown very well on the outside and are served delicious with lots of butter.

  • Preheat oven to 425 degrees. Add 1/2 teaspoon of vegetable oil to each of the 24 standard-size muffin tins. Place the muffin tins in the oven and heat them for 5 minutes.

  • In a large bowl, combine the cornmeal and sugar.

  • In a medium bowl, mix together the buttermilk and remaining ingredients.

  • Make a well in the center of the cornmeal mixture and pour in the buttermilk mixture. Stir only until the dry ingredients are moistened.

  • Pour the dough into hot muffin tins, filling 2/3 of its capacity.

  • Bake for 12-15 minutes or until golden brown. Serve warm.

Calories: 187kcal

Disclosure: Spicy Southern Kitchen is an affiliate of

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