Buttermilk Cornbread Muffins
Posted On 25 June 2023
I like chili. I make a good chili. Someday I’ll have to figure out a recipe and post it here. But these go great with it.
Buttermilk Cornbread
I like making these as muffins but you can make them in a 9×13 pan — will take a bit longer to bake. Also, I err on the side of less sugar.
Servings: 12 muffins
Equipment
- Muffin Tin 12 total
- 9×13 pan (optional)
Ingredients
- 113 grams butter, very softened (½ cup)
- 60-130 grams sugar (⅓-⅔ cup)
- 2 large eggs
- 240 grams buttermilk (1 cup)
- ½ teaspoon baking soda
- 156 grams corn meal, medium grind (1 cup)
- 120 grams all-purpose flour (1 cup)
- ½ teaspoon salt
- 6 strips bacon, cooked, cooked, and crumbled
Instructions
- Turn oven on, set to 375℉ (190℃)
- Liberally grease muffin tins or line with cupcake liners.
- In a medium bowl, combine butter and sugar. Beat in the eggs until blended.
- Add in the baking soda and then slowly add the buttermilk while stirring.
- Add the cornmeal, flour, and salt. Stir until combined.
- Spoon the batter evenly into the muffin tin so that they're ½-⅔ full. Better to err on less to get 12 muffins and go back to even out. (If using the bacon, fill just about ¼ way, add the crumbled bacon, then add the rest of the batter.)
- Bake for ~20 minutes until tops brown and a toothpick comes out clean. Depending on your oven, consider turning around half way through the cooking time.
Notes
I’m not sold on silicone cookware but these seem to work.
