Mini Buttermilk Cornbread
Savor the World.
Mini Buttermilk Cornbread
These Mini Buttermilk Cornbread are little golden, tender bites with that homemade flavor that goes perfectly with just about anything—or even on their own as a snack. They’re easy to make, oh-so delicious, and totally irresistible fresh out of the oven. The best way to bring that special Southern touch to your table without any fuss, because they’re super simple to whip up. So let’s get baking!
Mini Buttermilk Cornbread
Servings:12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg
What You’ll Need
- 12-cavity muffin pan
- Nonstick spray
- Large mixing bowl
- Whisk
- Measuring spoons and cups
See 5 variations of the recipe at the end.
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Did You Know?
In the American South, cornbread is so traditional that many families have their own secret recipes. Some folks even say you can measure someone’s “true Southern roots” by how they make their cornbread. Believe it or not, there are even cornbread competitions!
Instructions
- Let’s get started, you’ll see how easy this is! Preheat your oven to 400 °F (200 °C). Don’t skip preheating—this helps the muffins rise nice and tall. Grease each cavity of the 12-cup muffin pan with nonstick spray or butter, making sure you coat the corners and edges so nothing sticks.
- Now grab a large mixing bowl and add the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk everything together until well combined. This step keeps you from ending up with little pockets of baking soda or sugar.
- In a medium bowl, whisk together the buttermilk, melted butter (let it cool a bit so it doesn’t cook the egg), and the egg. Mix until smooth and creamy.
- Time to bring it all together! Pour the wet ingredients into the dry. Using a spatula or wooden spoon, gently fold the batter with slow, sweeping motions. The goal is to mix just until you don’t see any dry flour. Whatever you do, don’t overmix—overworked batter makes tough cornbread instead of soft and fluffy.
- With a large spoon or ice cream scoop, divide the batter into the muffin pan, filling each cavity about 3/4 full. Don’t go past that mark or the batter will spill over as it bakes.
- Bake! Pop the pan in the oven for about 15 to 18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a couple of moist crumbs.
- You’re all set! Take the pan out and let the muffins cool for 5 minutes in the pan. Then carefully remove them and place on a rack—or just enjoy them warm right away. Pair them with whatever you like, or eat them on their own. Either way, they’re crazy good!
Ingredient Substitutions
- Buttermilk: If you don’t have it, just mix 1 cup (240 ml) of milk with 1 tablespoon (15 ml) of lemon juice or white vinegar and let it sit for 5 minutes.
- Butter: You can swap it out for the same amount of vegetable oil or corn oil.
- Sugar: No sugar on hand? Use honey or maple syrup instead, just 3 tablespoons so it doesn’t turn out too sweet.
- Yellow cornmeal: You can also use white cornmeal, but the flavor will be milder.
Prep Tips
- Pan: Don’t forget to grease it well so the cornbread doesn’t stick.
- Mixing: Seriously, don’t overmix the batter—just until it comes together, or you’ll end up with tough muffins.
- Baking: Always place the pan on the middle rack for even browning.
- Resting: Let the batter sit for 5 minutes before baking to let the cornmeal hydrate a bit.
- Serving: Don’t wait until they cool down—enjoy them warm for the best texture.
Common Mistakes (What NOT to Do)
- Don’t overbake: They’ll dry out super fast if you do.
- Don’t fill to the top: Important! If you do, they’ll spill over and look messy.
- Don’t skip preheating: If the oven’s cold, they won’t rise evenly.
- Don’t use masa harina: That completely changes the flavor.
- Don’t overmix: Repeating it because it matters—too much mixing makes them dense and heavy.
Frequently Asked Questions (FAQ)
- Can I make them without sugar? Yes, but they’ll taste more plain and less balanced.
- Can I use regular milk instead of buttermilk? Yep, but the result won’t be as fluffy.
- What type of cornmeal should I use? Go with yellow cornmeal, not masa harina.
- Can they be frozen? Absolutely, up to 2 months in airtight freezer bags.
- How do I know they’re done? Stick a toothpick in—if it comes out clean, you’re good.
- Can I add honey? Sure, just swap part of the sugar for honey.
- Can I make them without butter? Yes, just use the same amount of vegetable oil.
- Can I use whole wheat flour? You can, but honestly they’ll turn out a bit denser.
- Can I add cheese? Oh yes—shredded cheddar works deliciously well.
Storing & Reheating
- Room temp: Store in an airtight container for up to 2 days with no problem.
- Fridge: They’ll keep up to 5 days refrigerated.
- Oven reheat: Pop them in at 350 °F (175 °C) for about 5 minutes.
- Microwave reheat: Warm for about 20 seconds, wrapped in a napkin so they don’t dry out.
Serving Suggestions
- A bowl of chili con carne for that classic combo.
- A fresh coleslaw salad always hits the spot.
- How about some warm, hearty charro beans?
- A chilled drink: Southern sweet tea, of course.
- And for dessert, you can’t go wrong with homemade apple pie.
Recipe Variations
- With jalapeños and cheddar: Love it spicy? Add 1 finely chopped jalapeño and 1/2 cup (60 g) of shredded cheddar cheese.
- With fresh corn: For this version, just fold in 1/2 cup (80 g) of sweet corn kernels for a juicier bite.
- Sweet with honey and cinnamon: Oh, this one’s a treat! Swap the sugar for honey and add 1/2 teaspoon of ground cinnamon.
- With crispy bacon: Any bacon lovers out there? Stir 1/4 cup (30 g) of crumbled bacon into the batter and sprinkle a little on top before baking.
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Nutritional Info (per serving)
- Calories: 150 kcal
- Protein: 3 g
- Healthy Fats: 6 g
- Carbohydrates: 21 g
- Natural Sugars: 5 g
- Fiber: 1 g
- Sodium: 210 mg
Tastes of La Paz.
Mini Buttermilk Cornbread
Servings:12 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients
- 1 cup (120 g) yellow cornmeal
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon (5 g) baking powder
- 1/2 teaspoon (3 g) baking soda
- 1/2 teaspoon (3 g) salt
- 1 cup (240 ml) buttermilk
- 1/4 cup (60 g) unsalted butter, melted
- 1 large egg
What You’ll Need
- 12-cavity muffin pan
- Nonstick spray
- Large mixing bowl
- Whisk
- Measuring spoons and cups
Instructions
- Let’s get started, you’ll see how easy this is! Preheat your oven to 400 °F (200 °C). Don’t skip preheating—this helps the muffins rise nice and tall. Grease each cavity of the 12-cup muffin pan with nonstick spray or butter, making sure you coat the corners and edges so nothing sticks.
- Now grab a large mixing bowl and add the cornmeal, flour, sugar, baking powder, baking soda, and salt. Whisk everything together until well combined. This step keeps you from ending up with little pockets of baking soda or sugar.
- In a medium bowl, whisk together the buttermilk, melted butter (let it cool a bit so it doesn’t cook the egg), and the egg. Mix until smooth and creamy.
- Time to bring it all together! Pour the wet ingredients into the dry. Using a spatula or wooden spoon, gently fold the batter with slow, sweeping motions. The goal is to mix just until you don’t see any dry flour. Whatever you do, don’t overmix—overworked batter makes tough cornbread instead of soft and fluffy.
- With a large spoon or ice cream scoop, divide the batter into the muffin pan, filling each cavity about 3/4 full. Don’t go past that mark or the batter will spill over as it bakes.
- Bake! Pop the pan in the oven for about 15 to 18 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with just a couple of moist crumbs.
- You’re all set! Take the pan out and let the muffins cool for 5 minutes in the pan. Then carefully remove them and place on a rack—or just enjoy them warm right away. Pair them with whatever you like, or eat them on their own. Either way, they’re crazy good!
Nutritional Info (per serving)
- Calories: 150 kcal
- Protein: 3 g
- Healthy Fats: 6 g
- Carbohydrates: 21 g
- Natural Sugars: 5 g
- Fiber: 1 g
- Sodium: 210 mg
Tastes of La Paz.