These sweet, buttermilk cornbread muffins are super easy to make and super tasty too. It doesn’t get any easier than this!
There is a man in The Stay At Home Chef house who loves cornbread, and who are we to deny him? These easy buttermilk cornbread muffins are super simple to whip up. Since they are muffin style, they are also super easy to serve! A dozen of these babies are easily devoured in our house. While you technically can use this same recipe to bake it in a 9×13 pan, we love the muffin style and know you will too.
Now, this recipe isn’t true southern cornbread because it has sugar in it. But no worries, we are west coast born and raised, and this is how we do it ’round here. We are all about the sugar in our cornbread on the west coast. Now, don’t get me wrong, I love that good southern corn bread, but these west coast corn bread muffins are our definitely our favorite!
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To Add Sugar or Not To Add Sugar:
There has been an ongoing debate over Southern vs. West Coast cornbread, which can essentially be defined as whether or not to add sugar. We know, there are other slight differences, but sugar is really what this fight is all about. You can leave it out if you’d like.
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Can I make Easy Buttermilk Cornbread Muffins in a 9×13?
Yes, you totally can. We love this recipe in muffin form, but if you prefer regular cornbread you can easily make this recipe in a 9×13. Simply double the entire recipe. Keep an eye on the time though, because this will take slightly longer to bake. Continue to bake until a toothpick inserted comes out clean.
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What goes well with cornbread muffins?
We have found it a must to make cornbread whenever we eat chili. However, you don’t have to make any special meal to deserve cornbread. Treat yourself! Make these anytime! So long as you have honey butter to go with it, they are always a treat!
If you like this recipe, you may be interested in these other delicious bread side dish recipes:
- The Best Homemade Dinner Rolls Ever
- Flaky Old Fashioned Biscuits
- Homemade Naan
- Rustic Garlic Parmesan Herb Bread
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
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 tell my mom!!!
Thank you!
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!
Hi Shari. Would you mind sharing your chili recipe? It sounds delicious!
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!!!
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
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.
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.
Delicious! Family loved these muffins. Everyone thought there was honey. Maybe will try using honey next time just to see…
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!
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 corn meal in your flour base (substitute no more than .25 cup) in a 2 cups of flour base) adds a delightful crunch.
can I add fresh cranberries for Thanksgiving?
Absolutely!
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!
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.