Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn’t get any easier!
I’ve got a man in the house that loves cornbread. Now, this recipe isn’t for true southern cornbread because it has sugar in it. But no worries, I’m a west coast gal born and raised and this is how we do it ’round here. Don’t get me wrong, I love that good southern corn bread, but these babies are west coast corn bread muffins and they are still delicious. They are simple to whip up, and since they are muffin style, they are even easier to serve. A dozen of these babies are easily devoured in our house. You can use this same recipe and bake it in a 9×13 pan, but we love the muffin style.
There’s a bonus recipe for orange honey butter at the end of this post. I can’t serve up cornbread muffins without honey butter! It’s just too dang tasty of a combination!
Be sure to watch the video where I walk you through every step of the recipe. Check out my YouTube page where you can find my cooking show-style channel. I have more than 100 episodes, so check some of them out! Subscribe to it (it’s free) and you’ll be able to easily find when I have a new video.
Easy Buttermilk Cornbread Muffins
Easy Buttermilk Corn Bread Muffins
Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn't get any easier!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 1 dozen muffins
Ingredients
- 1/2 cup butter melted
- 2/3 cup sugar
- 2 large eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup flour
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.
- In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.
- Add in the baking soda and then slowly pour in the buttermilk while you stir.
- Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
- Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.
Nutrition
Calories: 2670kcal | Carbohydrates: 357g | Protein: 48g | Fat: 118g | Saturated Fat: 67g | Cholesterol: 597mg | Sodium: 2907mg | Potassium: 1091mg | Fiber: 18g | Sugar: 148g | Vitamin A: 3705IU | Calcium: 371mg | Iron: 12.1mg
Don’t have buttermilk? Check out how to make a buttermilk substitute.
Orange Honey Butter
My Other Recipes
Orange Honey Butter
Prep Time5 mins
Total Time5 mins
Servings: 1 /2 cup
Ingredients
- 1/2 cup butter 1 stick
- 2 tablespoons honey
- 1/4 teaspoon salt
- zest of half an orange
- juice of half an orange
- 1 pinch cayenne pepper
Instructions
- Combine all ingredients in a small mixing bowl. Use a hand mixer to whip the ingredients until well combined.
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Maria Zucaro says
Just eating one of these muffins fresh out of the oven and they are so delicious!!! Sweet, but not too sweet. Moist, but not too moist. Just perfect!!! I’m going to have another one with honey butter!! Thank you for the recipe!!!
Marlene says
im an Oklahoma girl and love my cornbread
This was an excellent recipe. i recently bought a doughnut hole machine/cake pop machine
i used one medium scoop and cooked them 5 minutes.
Delicious
Serena J Simi says
Made, with very few small adjustments. 1- mixed nearly all the (plain) milk, less a Tablespoon I replaced with vinegar, and soaked the cornmeal in that for about 5 minutes. and 2- reduced the sugar. They were picture perfect, but still a little sweet. When I try again, I will go with the 1/4 cup recommended by another poster. But awesome, simple, delicious and they stay moist and yummy overnight.
joanie johnson says
Just finished breakfast having your amazing buttermilk muffins. I served them with Amish roll butter and honey and the only change I made was to use 1/2 cup sugar. Thank you for this wonderful recipe.
Madelyn says
Delicious! Family loved these muffins. Everyone thought there was honey. Maybe will try using honey next time just to see…
Rachel Farnsworth says
Thanks for taking the time to come back and comment! I’m so glad your family loved them! I do love to serve mine up with honey butter. There’s just something about a warm cornbread muffin with honey butter that’s just amazing!
Anonymous says
These were the best corn muffins my husband and I ever ate! I did however add three eggs instead of two, and I used organic cornmeal as it has better texture than the regular supermarket type. I soaked the cornmeal with the buttermilk while I gathered my other ingredients. My husband likes the jumbo muffins, so I used my large scoop and was able to make 5 jumbo muffins in my silicone muffin cups and baked them for 25 mins at 350 (convection). My husband can't wait for me to make them again! Thanks for a great recipe.
Leisa♠ says
These were delicious. Thank you for the recipe. I prefer my corn muffins cake-like and sweet, and this recipe hits the spot My only amendment (to suit our tastes), would be to dial back the sugar slightly to .25 cup. I had some White Lily flour (soft winter wheat), and I used that as the white flour. These muffins were much enjoyed with our dinner. Muffins are so easy to make from scratch, and box mixes just cannot compare.
I would also note for those who make their waffle mix from scratch, that a little bit of white or yellow corn meal in your flour base (substitute no more than .25 cup) in a 2 cups of flour base) adds a delightful crunch.
Anonymous says
can I add fresh cranberries for Thanksgiving?
Rachel Farnsworth says
Absolutely!
Anonymous says
I'm celebrating buttermilk tomorrow night! Dinner includes Red Chile-Buttermilk Chicken ( Bobby Flay recipe) , home made buttermilk ranch dressing on the salad and fannie farmer buttermilk pound cake with a buttermilk custard sauce. Was looking for a buttermilk cornbread recipe and your blog gave me just what i was looking for! Thank you!
Rachel from The Stay At Home Chef says
Oh my goodness, that sounds delicious!
Anonymous says
Hi Rachel, The muffins were a bit hit! As a southern girl, I was nervous to not cook the cornbread in my cast-iron skillet , but I followed your recipe and everyone loved them and they looked just like your photo! I am having one for breakfast as I post.
Thanks again,
Cindy
Sally says
They sound delicious Rachel! Does this recipe work when doubled, or should i just prepare 2x? I've got about 14 at Thanksgiving dinner.
Sally
Rachel Farnsworth says
It makes 1 dozen, so I'd double or triple it.