Fall calls for no-fail buttermilk cornbread muffins! If you’re looking for a classic cornbread muffin to dunk into a piping hot bowl of your favorite homemade chili or soup, then this is the recipe for you! This one calls for buttermilk. I like the thickness and body that full fat buttermilk adds to the batter, but if you can only find low fat, that will be just fine. This recipe makes 12 standard size muffins, or you could use a square pan, or a medium sized iron skillet. I love this recipe plain with a pat of butter, or you can spice it up by stirring in a cup of grated cheddar cheese and some diced jalapenos. This is just one of many of my favorite cornbread recipes, so stay tuned for more!
I love using this cornbread recipe when I make Southern Style Dressing during the holidays. What’s your favorite holiday recipe? I can’t choose just one! Pecan pie, pumpkin pie, homemade dinner rolls, dressing & gravy with extra black pepper, green beans, roasted sweet potatoes, orange jello salad, homemade cranberry relish, and the list goes on!
Homemade Chili and buttermilk cornbread. …pure comfort food! I enjoy chili not only in the Fall & Winter, but any time of the year. I hope you’ll try this cornbread recipe, and be sure to let me know how it turns out for you. See video below for how to make Buttermilk Cornbread Muffins. Happy Baking!
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Below you’ll find a few items I enjoy using. My most used muffin tin is the OXO Good Grips standard size. The parchment tulip liners fit this pan perfectly. This pan is non-stick. If you’re looking for a natural aluminum muffin tin, I would suggest the Nordic Ware Natural Aluminum Commercial muffin pan. Stainless measuring cups are a must for me! They’re durable, and resist staining. Also, the cute pumpkin dish towels add a touch of Fall to your kitchen.
Buttermilk Cornbread Muffins
Ingredients
- 1 c. all purpose flour
- 1 heaping c. cornmeal
- 3/4 tsp. salt
- 4 tsp. baking powder
- 3 Tbsp. sugar
- 1 c. buttermilk
- 2 large eggs, lightly beaten
- 5 Tbsp. melted butter
Instructions
- Preheat oven to 425 degrees. Prepare a muffin tin. I like using parchment tulip liners for muffins. If you don't have those, just grease your muffin tin and set aside.
- In a mixing bowl, combine flour, cornmeal, salt, baking powder, and sugar. Whisk together.
- Add buttermilk, eggs, and melted butter. Whisk together well.
- Divide batter between the 12 muffin cups. If you're not using a muffin tin, you couls bake in a square baking pan, or a medium sized iron skillet. Be sure to oil your square pan or skillet before adding batter.
- Bake at 425 degrees until browned around the edged and beginning to brown on top, around 20 minutes or so. All ovens are different, so keep check on the browning. They're done when a toothpick inserted into the center of a muffin comes out clean.
- Serve with extra butter and a piping hot pot of your favorite chili or soup. Enjoy!