Southern Cornbread Muffins

This family recipe for buttermilk cornbread muffins is the best ever! Cornbread is golden on the outside and fluffy on the inside. Perfect with pinto beans, chili, or Sunday dinner. Recipe uses no flour-- make with self-rising cornmeal or a homemade version. Makes 1 dozen. Vegetarian (contains dairy and egg).

Course Bread, Side Dish

Cuisine American, Southern

Keyword Cornbread, Cornbread Muffins, Cornmeal, Quickbreads, Self Rising Cornmeal

Prep Time 15

Cook Time 15

Cooling Time 5

Total Time 35

Servings

Calories 102kcal

Author Emma J. Watling

Equipment

Muffin pan (preferably seasoned or cast iron)

Ingredients

1¾ cups self-rising white cornmeal (without flour) or a homemade version
1/4 cup sugar
2 cups buttermilk preferably whole
1 large egg
baking spray for pan

Instructions

Preheat oven to 450°F. Generously spray muffin pan to coat all sides.
In a large bowl, whisk together cornmeal and sugar. Lightly beat the egg in a small bowl.
Add the egg and buttermilk into the dry cornmeal. Thoroughly whisk mixture until smooth.
Pour batter into muffin pans and fill each 3/4 full.
Bake on middle rack until crust is golden brown, 15 to 20 minutes.
Remove pan from oven and loosen cornbread muffins to tilt them on their side. Let cool 5 minutes then serve as desired.

Storing Leftover Cornbread Muffins:

Cornbread muffins should be completely cool before storing in an airtight container at room temperature. They are best within 3 days. Or freeze in a zip-top bag for up to 1 month.

Notes

This recipe is made with self-rising cornmeal, NOT cornmeal "mix"-- it should not contain flour (so it's also naturally gluten free).
Whole buttermilk gives the best results but 1% buttermilk works, too.
For extra flavor: add a few tablespoons of melted butter in with the milk.
To make these into vegan cornbread muffins: use vegan buttermilk (mix together a little acid with a neutral plant-based milk) and omit the egg. Texture may be a little less fluffy without the egg but it's still a delicious and traditional southern cornbread!

Tips: loosening the muffins as soon as they're out of the oven helps keep the crust from sticking or sweating in the pan. We use a small case knife or butter knife for this.

Bake time is dependent upon your pan and oven. Begin checking for brown edges and small cracks on top at 15 minutes.

Nutrition