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.
Made gluten free with 1 cup gluten free flour in place of all purpose and added 1 tsp baking powder. Reduced sugar to scant 1/3 cup as personal preference. Came out great!
Cyn, why did you add baking powder? I have the gluten free flour (King Arthur Measure to Measure). Do I need the baking powder?
Awesome muffins! I really love this recipe. I have used a lot of different corn muffin recipes but this one is definitely a blue ribbon. I used organic blue corn corn meal. I used only 1/3 c sugar. Thanks! Thanks! And God bless!
Best corn muffins ever! Great with chili or fried chicken! I add 2 tablespoons of honey as we like them a bit sweeter.
These are the best corn muffins I ever made. Follow instructions, and you will have a happy family 👪
Okay, just made these and are perfect. Didn’t rise as much as I thought they would, but only filled the cup to 3/4. Thanks for the recipe. Will be writing this one down.v😋
OM Best cornbread muffins ever. Moist, flavorful, and great crumb, NOT crumbly. I substituted kefir, only because that is what I had on hand. Will definitely repeat this
I needed this recipe. Thank you. Love cornbread!!!!!
The recipe sounds wonderful! Going to try it. Believe it or not, I never in all my so years heard anyone mention ” west coast cornbread “. I have always heard northern vs. southern cornbread. I was thinking west coast is fruits, nuts, avacados, cucumbers and taco I am originally from Georgia, and am a deep south cook. My peers think anyone who uses sugar is awful! One year my teaching assistant in kindergarten baked cornbread for our class and probably put a cup of sugar in it. I loved it! Like cake, not traditional, but loved it! On the other hand my grandmother in law put a tablespoon or two in her cornbread. I liked that for a southern cornbread no matter what friends say. I will try your recipe, but will have to cook it in a cast iron skillet or muffin pan. I am wanting muffins right now!!!
I love cornbread, especially with pinto beans and ham. I do eat it with Chili, also with corned beef and cabbage, and homemade vegetable beef soup. And yes, I like the southern version better. With sugar it tastes like the “in a hurry brand” lol
My question is, will this recipe be ok if I leave out the sugar and should I add something else? Thanks!!
I use about 2 T sugar to help get a good crust. I pour batter into a screaming hot cast iron skillet, and bake in oven.