Go Back
A basket of golden brown buttermilk cornbread muffins lined with a grey cloth.
Print Recipe

Buttermilk Cornbread Muffins

Savory buttermilk cornbread muffins made with self-rising yellow cornmeal and flour. Serve warm alongside chili, greens, or your favorite Southern dinner.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients

  • 2 cups self-rising yellow cornmeal
  • 1 cup self-rising flour
  • 1/2 tsp salt
  • 1 1/2 cups buttermilk
  • 4 large eggs
  • 4 tbsp vegetable oil

Instructions

  • Preheat the oven to 400°F. Grease a muffin tin.
  • In a large bowl, whisk together the self-rising yellow cornmeal, self-rising flour, and salt.
  • Add the buttermilk, eggs, and vegetable oil. Stir until just combined.
  • Fill the prepared muffin cups three-quarters full.
  • Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve warm with butter, if desired.

Notes

If you don’t have self-rising cornmeal, mix 2 cups yellow cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined. Use this mixture in place of the self-rising cornmeal.