Buttermilk Cornbread Muffins

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Savory buttermilk cornbread muffins made with self-rising yellow cornmeal and flour. Serve warm alongside chili, greens, or your favorite Southern dinner.

Prep Time10

Cook Time20

Total Time30

Servings: standard muffins (approximately)

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.
Scoop about ¼ cup batter into each greased standard muffin cup, filling no more than three-quarters full. Expect about 16 muffins; the count varies with the pan and scoop size.
Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm with butter, if desired.

Video

Notes

If you don’t have self-rising cornmeal, mix 2 cups plain yellow cornmeal, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined. Use this mixture in place of the self-rising cornmeal.
Stir the batter just until combined; overmixing can make the muffins dense.
Grease the muffin cups well, fill them no more than three-quarters full, and check for a clean toothpick after about 20 minutes at 400°F.

Estimated nutrition is for 1 of 16 equal muffins, using self-rising degermed yellow cornmeal, self-rising flour, lowfat buttermilk, and soybean vegetable oil. Pan-greasing fat and butter served with the muffins are not included.

Nutrition