Save Recipe

Sign in and save recipe to your profile.

Sign In
Get free recipes sent straight into your inbox!

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!

A pile of buttermilk cornbread muffins
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
Subscribe
Notify of
22 Comments
Most Voted
Newest Oldest
Inline Feedbacks
View all comments
Jo-Ellen Ames
May 9, 2020 6:20 am

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
July 15, 2020 9:45 am
Reply to  Jo-Ellen Ames

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

Karolina Snyder
November 30, 2020 3:00 pm

These are excellent! Made them already many times. Thank you for a great recipe.

Karolina Snyder
November 3, 2020 1:42 pm

5 stars
These cornmeal muffins are delicious! I was searching for a long time for a perfect recipe and I found one! Thank you so much! I love your videos and you are an excellent cook and baker!

Cindy wolfe
July 12, 2020 10:56 am

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

Shari Mannering
February 25, 2020 11:00 pm

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
February 25, 2020 11:53 pm

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
February 9, 2019 12:25 pm

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
September 25, 2017 7:21 pm

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
May 16, 2017 2:19 pm

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
March 29, 2017 9:14 am

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
August 22, 2016 8:10 pm

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

Anonymous
June 29, 2015 10:43 pm

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.

January 19, 2015 1:26 am

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
November 26, 2014 5:22 pm

can I add fresh cranberries for Thanksgiving?

November 26, 2014 5:45 pm
Reply to  Anonymous

Absolutely!

Anonymous
August 2, 2013 2:13 pm

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!

August 2, 2013 2:15 pm
Reply to  Anonymous

Oh my goodness, that sounds delicious!

Anonymous
August 4, 2013 12:08 pm
Reply to  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

November 15, 2013 3:43 pm
Reply to  Anonymous

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

November 15, 2013 4:03 pm
Reply to  Anonymous

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

Become a Member

Sign up to save recipes in you recipe book, write reviews and more!

Sign up with

By signing up you agree to thestayathomechef.com's terms of use and privacy policy.