The Stay At Home Chef: Easy Buttermilk Corn Bread Muffins

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Easy Buttermilk Corn Bread Muffins

I've got a man in the house that loves cornbread. Now, this recipe isn't for true southern cornbread because it has sugar in it. But no worries, I'm a west coast gal born and raised and this is how we do it 'round here. Don't get me wrong, I love that good southern corn bread, but these babies are west coast corn bread muffins and they are still delicious. They are simple to whip up, and since they are muffin style, they are even easier to serve. Try it with a little orange honey butter. Fantastic!


1/2 cup butter, melted
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup cornmeal
1 cup flour
1/2 tsp salt


1. Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners. 

2. In a medium-sized bowl combine the melted butter with the sugar. Beat in the eggs until well blended.

3. Add in the baking soda and then slowly pour in the buttermilk while you stir. 

4. Add in the cornmeal, flour, and salt and stir until well combined. Pour batter into the prepared muffin tin.

5. Bake in the 375 degree oven for about 20 minutes, until the tops start to brown. 

 Orange Honey Butter


1/2 cup butter (1 stick)
2 tablespoons honey
1/4 tsp salt
zest of half an orange
juice of half an orange
1 pinch cayenne pepper


1. Combine all ingredients in a small mixing bowl. Use a hand mixer to whip the ingredients until well combined. 

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  1. Anonymous8:13 AM

    I'm celebrating buttermilk tomorrow night! Dinner includes Red Chile-Buttermilk Chicken ( Bobby Flay recipe) , home made buttermilk ranch dressing on the salad and fannie farmer buttermilk pound cake with a buttermilk custard sauce. Was looking for a buttermilk cornbread recipe and your blog gave me just what i was looking for! Thank you!

    1. Oh my goodness, that sounds delicious!

    2. Anonymous6:08 AM

      Hi Rachel, The muffins were a bit hit! As a southern girl, I was nervous to not cook the cornbread in my cast-iron skillet , but I followed your recipe and everyone loved them and they looked just like your photo! I am having one for breakfast as I post.
      Thanks again,

    3. They sound delicious Rachel! Does this recipe work when doubled, or should i just prepare 2x? I've got about 14 at Thanksgiving dinner.

    4. It makes 1 dozen, so I'd double or triple it.

  2. Anonymous10:22 AM

    can I add fresh cranberries for Thanksgiving?

  3. These were delicious. Thank you for the recipe. I prefer my corn muffins cake-like and sweet, and this recipe hits the spot My only amendment (to suit our tastes), would be to dial back the sugar slightly to .25 cup. I had some White Lily flour (soft winter wheat), and I used that as the white flour. These muffins were much enjoyed with our dinner. Muffins are so easy to make from scratch, and box mixes just cannot compare.

    I would also note for those who make their waffle mix from scratch, that a little bit of white or yellow corn meal in your flour base (substitute no more than .25 cup) in a 2 cups of flour base) adds a delightful crunch.

  4. Anonymous4:43 PM

    These were the best corn muffins my husband and I ever ate! I did however add three eggs instead of two, and I used organic cornmeal as it has better texture than the regular supermarket type. I soaked the cornmeal with the buttermilk while I gathered my other ingredients. My husband likes the jumbo muffins, so I used my large scoop and was able to make 5 jumbo muffins in my silicone muffin cups and baked them for 25 mins at 350 (convection). My husband can't wait for me to make them again! Thanks for a great recipe.


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