Buttermilk Cornbread Muffins

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.
Prep Time10 minutes
Cook Time20 minutes
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

  • Preheat oven 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.
Buttermilk Cornbread
Buttermilk Cornbread