From Scratch Cornbread Muffins with White Cornmeal

Sometimes, the simplest things are the most satisfying, like these cornbread muffins made with white cornmeal. Baked from scratch with wholesome ingredients like buttermilk and sharp cheddar cheese, they’re the perfect blend of moist and tender, and you can throw them together in 5 minutes!

 

Forget about dry, store-bought cornbread. These easy homemade muffins are full of flavor and never dry. A cross between classic cornbread and Kentucky spoon bread, these are great as a side dish with some short rib chili but are elegant enough to serve with an oven roasted pork tenderloin.

The best part? They’re surprisingly easy to make. No fancy equipment or ingredients needed. With a handful of pantry staples, you can stir together the batter in 5 minutes.

If you grew up eating spoon bread, then these muffins will remind you of that creamy side dish, but you won’t have stand over the stove while the cornmeal boils. For cornmeal muffins you just whisk the ingredients together and bake.

What makes these unique is that, not only does it use white finely ground cornmeal, but there’s no flour in the batter. Eggs, buttermilk and cornmeal create the smooth and light texture.

It’s no secret we love cornbread recipes down here in the south, whether it’s a skillet cornbread with brown butter or a spiced up Tex-Mex cornbread. We use it in corn pudding and as the topping for a sloppy joe casserole, you get the idea. Cornmeal is a staple in any Southern Pantry and should be in yours too. Just store it in a Ziplock or airtight container and it will stay fresh.

What’s the difference between white cornmeal and yellow cornmeal?

Obviously, white cornmeal and yellow cornmeal are different colors, but otherwise, they’re fairly similar. Besides color, the most noticeable difference between them is their flavor and texture. 

White cornmeal comes from white corn and tends to have a milder and sweeter flavor compared to yellow cornmeal, which tends to have a slightly richer, more noticeable taste.

White cornmeal is generally ground very fine and will not be as gritty as yellow cornmeal.

In most cases, you can replace one for the other when cooking, but sometimes, white is preferred for it’s softer texture.

Why You’ll Love Cornbread Muffins Made With White Cornmeal

• Really Easy Recipe: All you have to do is stir together a few ingredients, divide the batter in a muffin tin, and bake. Nothing complicated or tricky here!
• Light & Delicate Flavor: These cornbread muffins are lighter and softer than a cornmeal muffin made with yellow cornmeal.

Ingredients for Buttermilk Cornbread Muffins

• Finely ground white cornmeal – This will look less gritty than yellow cornmeal. They don’t always carry it in the grocery store, if you can’t find it get some from a local mill that ships like the Old Mill of Guilford.
  
• Buttermilk – Buttermilk adds a tangy flavor, but it also helps them rise.
  
• Sharp cheddar cheese – Grate your own for the best results. Sharp cheddar gives the muffins a bold, contrasting flavor from the mild cornmeal, but you can replace with another type of cheese if you like.
  
• Fresh chives – These are totally optional but I think they add something special. You can replace chives with other herbs if you want or just leave them out.
  
• Pantry Staples – Baking soda, salt, eggs.

Simple Steps to Make White Cornmeal Muffins

Step 1: Prepare your oven and pan.

Spray a 12 cup cupcake or muffin tin with cooking spray.

Step 2: Make the batter.

In a large mixing bowl, stir together the cornmeal, baking soda, and salt. In another bowl, lightly beat the eggs and add buttermilk. Add the cornmeal and baking soda. Stir the mixture together vigorously until it’s smooth. Then, add in the cheese and chives and mix again. The batter should be runny.

Step 3: Bake the muffins.

Pour the mixture into the muffin tins. The mixture should come almost to the top.

Tips for Making the Best Cornbread Muffins

• It might seem like the batter is too runny, but it isn’t. The cornmeal absorbs extra moisture as it bakes, so they’ll come out moist and tender.
• Make sure you choose finely ground cornmeal. The thicker, more coarse cornmeal isn’t going to work as well for this recipe.

What if I don’t have sharp cheddar cheese?

You can substitute the sharp cheddar with another type of cheese your family likes (or whatever you have in the fridge). Monterey Jack, Colby Jack, or one of my favorites, Pepper Jack for a spicy muffin.

How can I reheat leftover corn muffins?

Leftover cornbread muffins are great to pull out with a bowl of taco soup or zesty chicken soup. You can reheat leftover muffins in a few ways, but my favorite is to toast them. You can toast them in the oven, (cut them in half first) but a toaster oven works the best. Preheat it to 350°F and just toast them until they’re warm, about 3-4 minutes. Give them a slather of butter.

You can also use a microwave. Just wrap the muffins in a damp paper towel and heat for 10-15 seconds on low power. It will give them a little refresh and make them taste more like fresh baked.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.