Cornmeal Muffins Recipe

Close-up of a golden-brown cornmeal muffin with a slightly cracked top, sitting on a white surface.

5 from 2 votes

Homemade cornmeal muffins with buttermilk are a fun morning treat or side dish with chili or any other dinner idea. Easy with a bit of sweetness to them.

Prep Time15

Cook Time18

Course: Breakfast, Side Dish

Cuisine: American

Keyword: blueberry muffins, cornbread, cornmeal

Servings:

Author: Justine

Equipment

1 muffin tin
2 bowls

Ingredients

1 c buttermilk or 1 cup milk + 1/2 tsp lemon juice, mix and sit to thicken
1 1/4 c all purpose flour
1 c cornmeal
1 egg
1/4 c butter melted
1/4 c brown sugar
1/4 c white sugar
1/2 tbsp baking powder
1/2 tsp salt
course sugar for topping, Turbinado used

Instructions

Spray muffin pans or put in paper liners. Set oven to 400°. If you need to create buttermilk by stirring lemon juice into milk, do so first. Set aside while mixing ingredients.
In a medium bowl, combine dry ingredients: flour, cornmeal, baking powder, salt, and sugars. Stir in egg, and melted butter. Stir in buttermilk.
Fill muffin tins 3/4 full with batter. Sprinkle course sugar on top of muffins, if using. Bake 15-18 minutes. Toothpick or cake tester should come out clean when inserted into the top of the muffin.
Allow to cool slightly before removing from pan. Serve warm!

Video

Nutrition