Buttermilk cornbread muffins are a sweet and savory side dish that my family loves and I think you will too. They pair extremely well with my carrot and lentil soup. Read on to learn how to make them.
Since buttermilk is a crucial ingredient in this recipe, I am going to show you how to easily make it at home with just two ingredients. No need to buy a carton of buttermilk from the store.
What You’ll Need
For homemade buttermilk:
- 1 cup of unsweetened soy or dairy milk (I used Silk unsweetened soy milk)
- 1 tablespoon of white vinegar
Other ingredients:
- 1/2 cup of olive or canola oil
- 1/3 cup of white sugar
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 cup cornmeal (I used Bob’s Red Mill)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup corn (frozen, canned, or fresh)
Kitchen Tools:
- large bowl
- muffin tin
- spatula
- cookie scoop. or large spoon
How to Make Buttermilk Cornbread Muffins
The first thing you need to do is make the buttermilk. I feel unsweetened soy milk or dairy milk work best because they have a high protein content. The protein is needed to create a thick, tangy, and slightly curdled texture after adding the vinegar.
To make buttermilk, simply measure out the milk. Next, add the vinegar to the milk. Set the combination aside for at least 5 minutes to allow the ingredients to do their thing.
Next, preheat the oven to 375 degrees. Fill the muffin tin with cupcake liners.
Next, grab a large bowl and add the oil, buttermilk, sugar, and eggs. Stir well.
Next, add the baking soda, cornmeal, flour, and salt. Stir well.
Lastly, add the corn. Stir well.
Fill the cupcake liners about 3/4 full. A cookie scoop works well for this.
Bake the buttermilk cornbread muffins for 30 minutes. To verify they are ready, insert a toothpick and check if it pulls out clean. If not, bake for another 2-3 minutes and check with a toothpick again. Repeat if needed.
Variations
- You can make buttermilk cornbread muffins with a store bought buttermilk or make your own. I prefer using Silk unsweetened soy milk to make homemade buttermilk, but dairy milk with work well too.
- If you do not have white vinegar for homemade buttermilk, any type of vinegar or lemon or lime juice will also work.
- If you did not want to make muffins, you could bake the batter in an oiled bread pan instead.
What Goes Well with Buttermilk Cornbread Muffins?
These buttermilk cornbread muffins pair perfectly with my carrot and lentil soup or zucchini stew! You can serve them with basically any soup or stew. They also make a great snack!
Storage Instructions
Store buttermilk cornbread muffins in an airtight container in the refrigerator. They are best when consumed within 3 days.
You can also freeze them in a freezer bag for up to 6 months.
Buttermilk Cornbread Muffins
Equipment
- 1 large bowl
- 1 spatula
- 1 muffin tin or bread pan
- 12 cupcake liners optional
- 1 cookie scoop optional
Ingredients
For buttermilk:
- 1 cup unsweetened soy milk or dairy milk
- 1 tablespoon white vinegar
Other ingredients:
- 1/2 cup olive or canola oil
- 1/3 cup white sugar
- 2 large eggs
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup corn frozen, canned, or fresh
Instructions
- First make the buttermilk. Measure out the milk. Add vinegar. Set aside for at least 5 minutes.
- Preheat the oven to 375 degrees. Line the muffin tin with cupcake liners.
- In a large bowl, add the oil, sugar, buttermilk, and eggs. Stir well.
- Next, add the baking soda, cornmeal, flour, and salt. Stir well.
- Add the corn. Stir well.
- Scoop the buttermilk cornbread batter into the lined muffin tin about 3/4 full.
- Bake for 30 minutes. Check the muffins with a toothpick after 30 minutes. If the toothpick does not come out clean, bake the muffins for another 2-3 minutes and check again. Repeat if needed.
