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!
Ingredients
- 1 ½ cups finely ground white cornmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs (slightly beaten)
- 2 ¼ cups buttermilk
- ¼ cup sharp cheddar cheese (grated)
- 1 tablespoon fresh chives (optional)
Instructions
- Preheat oven to 425º. Grease a 12-cup muffin pan with cooking spray.
- Combine cornmeal, baking soda and salt in a large bowl. Whisk eggs and buttermilk together and whisk in the dry ingredients, stirring vigorously until smooth. The batter will be runny. Stir in cheese and chives. Pour into muffin tins, filling almost to the top.
- Bake for 13-15 minutes until lightly brown. Cool in pan on a wire rack for 5 minutes before removing.
Barbara's Notes + Tips
- 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 use finely ground cornmeal. The thicker, more coarse cornmeal isn’t going to work for this recipe, because you’ll end up with dense muffins that are too gritty.
Nutrition
Calories: 127kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 359mg | Potassium: 162mg | Fiber: 2g | Sugar: 3g | Vitamin A: 148IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg
