There’s just something about a warm, buttery buttermilk cornbread muffin that feels like home. Cornbread is one of those simple pleasures I never get tired of. It’s slightly sweet, perfectly tender, and has just the right amount of crispiness around the edges. And the best part? This recipe comes together in one bowl, making it as easy as it is delicious.
I love cornbread in all its forms, but this buttermilk cornbread muffin recipe is my absolute favorite. The buttermilk gives it a soft, moist texture, while the honey adds a touch of sweetness without being overpowering. A combination of butter and eggs makes it rich and flavorful, and the balance of baking powder and baking soda helps it rise beautifully. It bakes up golden brown with a slightly crisp top.
Ingredients and Why They Matter
- Butter – Adds richness and flavor while keeping the cornbread moist.
- Flour – Provides structure and helps balance the texture.
- Cornmeal – The star of the show! It gives the cornbread its classic texture and flavor.
- Sugar – Enhances the sweetness and balances the flavors.
- Baking powder & baking soda – These work together to help the cornbread rise and stay fluffy.
- Salt – A little goes a long way in bringing out the flavors.
- Buttermilk – Makes the cornbread tender and moist while adding a slight tang.
- Honey – Adds natural sweetness and complements the corn flavor.
- Eggs – Help bind everything together and add richness.
How to Make Buttermilk Cornbread Muffins
- Preheat the oven to 400°F. Grease or line a muffin tin.
- Melt the butter and let it cool slightly.
- Mix together the dry ingredients – In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. melted butter, buttermilk, honey, and eggs.
- Add the wet ingredients – Stir in the melted butter, buttermilk, honey and eggs until just combined. Don’t overmix! Let batter sit for 10 minutes.
- Pour into the pan – Spread the batter evenly in your prepared muffin tin.
- Bake – 15-20 minutes. The top should be golden brown, and a toothpick should come out clean.
- Cool slightly before serving.
What to Serve with Buttermilk Cornbread Muffins
This cornbread pairs perfectly with so many dishes, making it a great side for any meal. Serve it with a big bowl of chili, soup, or stew to soak up all those delicious flavors. It’s also amazing with barbecue—think pulled pork, ribs, or grilled chicken. For a Southern-inspired meal, try it alongside collard greens or black-eyed peas. If you want to keep things simple, spread a warm slice with butter or drizzle it with extra honey. One of my personal favorites is slathering it with whipped honey butter—it’s the perfect balance of sweet and creamy that takes this cornbread to the next level.
FAQs
Can I add mix-ins to this cornbread?
Absolutely! Some of my favorite additions are shredded cheddar cheese, chopped jalapeños, crumbled bacon, or even a handful of corn kernels. Just fold them in before baking.
How do I make buttermilk if I don’t have any?
No worries! You can make your own by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk. Let it sit for about 5 minutes, and it’s ready to use.
Can I make this into regular cornbread instead of muffins
Yes! Just grease a 8x8-inch baking dish or cast iron skillet and pour the batter into that. Bake for about 20-25 minutes.
How should I store leftovers?
Keep leftover cornbread in an airtight container at room temperature for up to two days, or in the fridge for up to a week. You can also freeze it for longer storage.
PrintButtermilk Cornbread Muffins
An easy recipe for light and fluffy cornbread muffins
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins 1x
- Category: bread
- Method: baking
- Cuisine: american
Ingredients
½ cup unsalted butter, melted and cooled
1 cup all purpose flour
1 cup yellow cornmeal
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
⅓ cup honey
2 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- Grease a muffin tin, or line with paper liners
- In a large bowl whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
- Add in the buttermilk, honey and eggs and mix until just combined.
- Let the batter sit for 10-15 minutes.
- Pour the batter evenly into the wells of the prepared muffin tin.
- Bake in the preheated oven for 17-20 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then serve.
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