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Easy Buttermilk Cornbread Muffins
Buttermilk was a commonly used ingredient in cooking in the early and mid-twentieth century. In 1909, Americans consumed, on average, seven times more buttermilk than they do today. Once refrigerators with freezers heightened the appeal of frozen vegetables, such as corn, but termilk cornbread muffins could be made all year long, not just when corn was in season.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Bakery
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup sugar
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 cup buttermilk
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 cup frozen corn kernels, thawed
- Butter, for serving
Instructions
- Preheat the oven to 375 degrees F. Generously spray a 12-cup muffin tin with cooking spray.
- In a medium bowl, combine the melted butter, sugar, and baking soda. Stir in the eggs, one at a time, until well blended. While stirring, slowly pour in the buttermilk. Do not overmix, and stop once the buttermilk is no longer visible.
- Add the cornmeal, flour, and salt and stir until well combined. Fold in the corn kernels.
- Fill each muffin cup about three-quarters full with the batter.
- Bake for about 20 minutes, until the tops are lightly golden brown. Remove from the oven and allow to cool in the pan for 5 minutes. Turn the muffins out onto the board and serve with butter while warm.
