This Buttermilk Cornbread Muffins Recipe Is Both Breakfast and Side-Dish Appropriate
- 1 cup all-purpose flour
- 3/4 cup cornmeal
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg, lightly beaten
- 4 tablespoons melted butter
- salted butter, jam, and honey, for serving (optional)
- 1 standard 12-cup muffin tin and liners
Preheat your oven to 350°F and line a standard muffin tin with paper liners.
In a large bowl combine flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl or large measuring cup, whisk together the buttermilk and egg. Drizzle in the melted butter.
Fill your muffin tin approximately 3/4 full. Bake for 16-18 minutes, until the tops are golden brown and the muffin springs back just slightly when gently touched.
Allow to cool 5 minutes and then remove from tin and allow to finish cooling on a wire rack.
Serve with pats of butter, jam, and/or honey.