Easy Cornbread Muffin Recipe

Cornbread made as muffins is one of the easiest ways to add bread to a meal. All you need are a few simple ingredients, a few bowls, and a muffin pan and you can have piping hot cornbread in a matter of minutes.

This recipe makes a large batch- 24 muffins, but the leftovers will freeze well.

Amount Of Sweetness

People always debate whether cornbread should be sweet or not sweet. These are somewhere in between. There’s 1/4 cup of sugar added to the batter, which divided between 24 muffins really isn’t that much. If you have a big sweet tooth, drizzle a little honey on them for some added sweetness.

Or, if you really want a sweet corn muffin, try this Boston Market-style Cornbread. It’s more like cake passed off as cornbread!

This Buttermilk Cornbread recipe is from the cookbook Southern Living Off the Eaten Path: Second Helpings: Tasty eats and delicious stories from the South’s less-traveled trails which is one of my favorite cookbooks. (I have a lot of favorite cookbooks :). It just makes me want to jump in the car and do a road trip. The recipe is from Weaver D’s in Athens, GA. Except for dropping my son off at tennis camp at University of Georgia, I haven’t spent any time in Athens. Hopefully I can get back there sometime and go to Weaver D’s for some home cooking.

Have you ever thought about planning a road trip solely based on a road trip?

Sustitute For Buttermilk

If you don’t have buttermilk, you can make a substitute by placing 2 teaspoons of white vinegar in a liquid measuring cup. Add whole milk to the 2 cups line. Let sit 5 minutes before using.

Recipe Tips

Don’t overmix the batter and bake it right after mixing.

Use either white self-rising cornmeal or yellow. They have slightly different flavors, the white being more mild, but they add the same texture to the muffins.

How To Serve

These cornbread muffins go great with so many things. You can serve them on their own with jam of honey butter or alongside a bowl of chili, southern cabbage, Brunswick Stew, or Collard Greens.

Storage

Best eaten the day they are made but can be kept in an airtight container for 2 days. Reheat in the microwave for 10 seconds to freshen them up. They can also be frozen for up to 2 months.