Buttermilk Cornbread Muffins
Classic Cornbread Muffins, Perfect with Chili or Soup
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!