Monday, March 18, 2013

Basic Buttermilk Corn Muffins

A basic recipe for buttermilk corn muffins.

Basic Buttermilk Corn Muffins

Sometimes you just want your cornbread in convenient little packages with crispy edges all around, rather than just a slice cut off of a pan, and corn muffins are just one of many ways to get that. There are quite a few specialty pans you can buy for this these days, but most everybody already has a muffin tin, making it the most convenient delivery system for these little bites of cornbread.

This is a very basic recipe for the muffin tin, using all purpose cornmeal and buttermilk, but no cheese or jalapenos, cream corn, green chilies, sour cream or bacon, or any of those other goodies we like to stuff our cornbread with. Just good ole basic, no frills corn muffins, that are perfect alongside a bowl of chicken and dumplings, a mess of greens, a pot of beans, or just any everyday meal.

Here's how to make them.

Preheat oven to 425 degrees F. Just like with our skillet cornbread, we're gonna preheat our muffin tin to get that same crusty bottom and sides. I  just pour a little oil in one of the cups and use a brush to smear it all around the others. Put the tin in the oven while you mix the batter, about 10 minutes or so.


While the tin is preheating, whisk together the cornmeal, self rising flour, baking powder, baking soda, salt and sugar, if using.


Stir in the egg and melted butter.


Add just enough buttermilk to make a thick batter.


You may need a cup, you may need a little more, or even, a little less, depending on the grain of your brand of cornmeal and the type of buttermilk you're using - such as Bulgarian vs regular. Once mixed, let the batter rest for about 5 minutes.


Carefully remove the muffin tin from the oven and use a cookie scoop to quickly distribute the batter evenly among the prepared pan.


Bake at 425 degrees F for 15 to 20 minutes, or until golden brown and a toothpick inserted comes back clean. Let rest in the pan on a cooling rack for 5 minutes, then run a butter knife around the edges of each muffin before turning out onto a rack or placing into a bread basket.


Recipe: Basic Buttermilk Corn Muffins

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 20 min | Yield: 12 muffins

Ingredients
  • 1/2 tablespoon of vegetable shortening or vegetable or canola oil
  • 1 cup of white or yellow all purpose cornmeal
  • 1/2 cup of self rising flour
  • 3 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of kosher salt
  • 2 teaspoons of granulated sugar, optional
  • 1 large egg, beaten
  • 2 tablespoons of butter, melted
  • About 1 to 1-1/2 cups buttermilk, more or less
Instructions

Preheat oven to 425 degrees F. Brush oil in the cups of a 12 cup muffin tin and place into the oven while you mix the batter, about 10 minutes or so. In a bowl, whisk together the cornmeal, self rising flour, baking powder, baking soda, salt and sugar, if using. Stir in the beaten egg and melted butter, and add enough buttermilk to make a thick batter. Let batter rest for 5 minutes.

Carefully remove muffin tin from the oven and use a cookie scoop to quickly distribute batter evenly among the prepared cups. Bake at 425 degrees F for 15 to 20 minutes, or until golden brown and a toothpick inserted comes back clean. Let rest in the pan on a cooling rack for 5 minutes, then run a butter knife around the edges of each muffin before turning out onto a rack or place into a bread basket.

Cook's Notes: The amount of buttermilk you will need will depend on the type of buttermilk and the grain of cornmeal you are using.

Source: http://deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Southern Skillet Cornbread
Cornmeal Hoecakes
Buttermilk Sour Cream Cornbread

Posted by on March 18, 2013
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

Bookmark and Share

15 comments:

  1. I love to eat these for breakfast. I always heat my skillet when I make cornbread - never thought to heat the muffin tin. I'll have to do that from now on.

    I love corn sticks, too. I wish I had my mama's cast iron cornstick pan.

    ReplyDelete
    Replies
    1. I love those cornsticks too - I get on a roll with them every once in awhile!

      Delete
    2. It might not be the heirloom, but did you know you can still buy cast iron corn bread pans? I have seen them a number of places.

      Delete
  2. We have the cast iron bread stick pans and despite seasoning and seasoning, I can never get them to work cleanly. hate them.

    ReplyDelete
    Replies
    1. Are you oiling the pans & preheating them like you do with skillet cornbread Chris? That's the only way I make mine & I love those corn sticks pans. Sometimes I get on a roll making those for weeks on end!

      Delete
  3. These were delicious! I may have added some crumbled bacon to the batter before baking. And subbed some of the butter with bacon fat. :-) I dislike overly sweet corn muffins with too much white flour; these were perfection, with a wonderful light crunchy crust on the bottoms. Thank you for this recipe.

    ReplyDelete
    Replies
    1. You're welcome Heather & thanks for letting me know you enjoyed them!

      Delete
  4. Can I make these using self rising cornmeal? /that is all I have in the pantry and I would really love to make them..

    ReplyDelete
    Replies
    1. Hi Erin! Self rising cornmeal already has the baking powder and salt in it, but different brands have differing amounts of each. Use 1 cup of the SR cornmeal, omit the baking powder (but not the baking soda) and omit the salt, but use everything else and I think it should work! Please let me know how they turn out if you can.

      Delete
  5. I tried the muffins and they had a terrible taste.... too much baking powder. I looked at recipe again and with self-rising flour, should not have added baking powder just baking soda. Might need to check recipe on web...

    ReplyDelete
    Replies
    1. Hi ValLois! Nope, the recipe is written exactly how I make them and how I made them in the pictures above. There certainly should not have been any kind of an odd taste. There isn't that much baking powder in self rising flour, so I wrote the recipe with a little extra to get a better rise and I included baking soda because of the use of buttermilk.Nothing is wrong in the recipe.

      Anyway, I sure don't know why you got a different result or a "terrible taste" because I certainly wouldn't publish a recipe on my blog that was faulty. I stand by the recipe..Please note a few comments up a note from Heather who made them and uses the words "delicious" and "perfection."

      I'm so sorry your result wasn't what it should have been. Did you happen to omit or substitute anything? Was your baking powder, soda, cornmeal and flour fresh, or could it have gone bad or rancid maybe? That would certainly do it!

      Delete
    2. Oh and another thing I thought of... this recipe calls for plain, all purpose cornmeal, not self rising cornmeal or a cornmeal mix. That would already also contain baking powder and if you used that instead of all purpose cornmeal, that could be why you had a strong baking powder taste. I suspect that might one of the issues you had based on your description.

      Delete
  6. One thing I have found when making biscuits or cornbread, my baking powder needs to be aluminum free - think it does give a slightly off taste, like too much baking powder. Am going to be trying these, SOON!

    ReplyDelete
  7. We made these tonight to accompany our homemade tomato soup for dinner. These muffins were the lightest, fluffiest, most delicious we ever had, and I had to promise to tell y'all so. THANK YOU!!!

    ReplyDelete
    Replies
    1. You're welcome! Glad you enjoyed them & thanks so much for taking the time to come back and let me know. That really means a lot!

      Delete

Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

 
Related Posts with Thumbnails