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Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn’t get any easier!
Buttermilk cornbread muffin on a wood surface in front of a blue bowl
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

Don’t have buttermilk? Check out how to make a buttermilk substitute.

 A pile of buttermilk cornbread muffins

Orange Honey Butter

 Cornbread muffins in a row, cooling on a cooling rack in front of a window

Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn't get any easier!

A stack of cornbread muffins.
Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. It doesn't get any easier!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.
Notes

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
Course: Side
Cuisine: American
Keyword: Corn Bread Muffins

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Jo-Ellen Ames

5 stars
I make this all the time. I use only 1/3 C sugar and they’re delicious.
When someone new moves onto our street, I leave a few muffins and a small jar of honey on their doorstep.
Yum

Jen

I used the full sugar In the recipe and they were a little to sweet according to my family. so I think I’ll try it with 1/3 c sugar next time like you did

Cindy wolfe

5 stars
I just made these and my husband loves them! Thanks you never disappoint!

Shari Mannering

Rachel, these are the corn muffins the world has been waiting for! I’m not kidding! I make a black bean chili to die for, however I’ve never served anything with it. No biscuits, no cornbread, no nuthin. Our family simply never had a go to recipe. Rachel, thanks to you, our family has THE go to recipe! Now the corn muffins take center stage, and my famous black chili, is now the side. I just made a batch, for the second day in a row! Your corn muffin recipe, has changed the trajectory of our lives, i can’t wait to… Read more »

Shari Mannering

Oh MYLANTA! I forgot to tell you I used buttermilk powder, as directed on the carton. I keep it on hand in the refrigerator, so I never have to waste any unused buttermilk. Thanks again!

Maria Zucaro

5 stars
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

5 stars
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

5 stars
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

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

Delicious! Family loved these muffins. Everyone thought there was honey. Maybe will try using honey next time just to see…

Anonymous

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.

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… Read more »

Anonymous

can I add fresh cranberries for Thanksgiving?

Absolutely!

Anonymous

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!

Oh my goodness, that sounds delicious!

Anonymous

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

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

It makes 1 dozen, so I'd double or triple it.

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