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.
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.
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.
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.
Yes! Just grease a 8x8-inch baking dish or cast iron skillet and pour the batter into that. Bake for about 20-25 minutes.
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.
PrintAn easy recipe for light and fluffy cornbread muffins
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
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