Buttermilk Cornbread Muffins
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.
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.
Nutrition
Serving: 1muffinCalories: 224kcalCarbohydrates: 26gProtein: 4gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 31mgSodium: 114mgPotassium: 118mgFiber: 2gSugar: 6gVitamin A: 121IUVitamin C: 1mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!