Monday, March 18, 2013

Basic Buttermilk Corn Muffins

A basic recipe for 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.
130316BD
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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 the 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.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed