Southern Cornbread Muffins
Golden, tender, and irresistibly flavorful, Southern Cornbread Muffins are a timeless classic that brings comforting Southern charm to your table in just 30 minutes. Made with a perfect balance of yellow cornmeal, all-purpose flour, and buttermilk, these muffins boast a slightly sweet and savory flavor profile, enhanced by melted butter and a touch of sugar. Easy to prepare with a simple mixing technique, the batter yields muffins with a moist interior and a golden, lightly crisp exterior. Perfectly portioned in a muffin tin, they bake up beautifully for a versatile side dish that pairs effortlessly with hearty soups, smoky barbecue, or a drizzle of honey. Whether served warm straight from the oven or cooled to perfection, these Southern gems are a must-try for cornbread lovers.
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Recipe Information
Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon kosher salt
- 1 cup buttermilk
- 4 tablespoons unsalted butter (melted and cooled slightly)
- 2 units large eggs
- 1 tablespoon vegetable oil (for greasing muffin tin)
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with vegetable oil or line it with paper muffin liners and set aside.
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt until well combined.
In a separate bowl, whisk together the buttermilk, melted butter, and eggs until smooth.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 15-17 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely or serve warm.
Enjoy these Southern cornbread muffins with a pat of butter, a drizzle of honey, or alongside your favorite meal.
Nutrition Facts
Calories |
1926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 255.9 g | 93% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 38.1 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 368 mg | 28% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
