|A basic recipe for buttermilk corn muffins.|
Basic Buttermilk Corn MuffinsSometimes 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
- 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
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.
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©Deep South Dish
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