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Buttermilk Corn Muffins

Buttermilk Corn Muffins
Cooking Time:
Imperial (US)
  • 3/4 cup polenta
  • 1 1/4 cups unbleached all-purpose flour
  • 2 tbsps sugar
  • 1 1/2 tsps salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 cups buttermilk
  • 2 tbsps melted butter
  • 2 eggs, well beaten
Preheat the oven to 425°
Prepare a 12 muffin tin by greasing each cup with a small amount of butter. If you have a cast iron muffin tin, you will get an even better crust on the muffins. Place the muffin tin in the oven to heat while you make the batter. If you are using a non-stick pan, do not grease the cups or heat the tin in the oven.
Combine all the dry ingredients in a mixing bowl. With a wire whisk, blend the ingredients together.
Combine the buttermilk, melted butter and beaten eggs. Add these ingedients to the dry ones in the bowl and blend gently just until well blended.
Remove the muffin tin from the oven (use a mitt!). Spoon the batter into the 12 cups, distributing the batter evenly.
Bake for about 20-25 minutes, or until the muffins are golden brown on top and a little darker around the sides.
Serve warm with butter or honey.
Makes 12 muffins.
You can easily add small amounts of other ingredients to the batter before baking for variety.
½ cup grated cheddar or pepper jack cheese
¼ cup minced cilantro and ¼ cup minced roasted green chile
1 tsp. dried oregano or marjoram
1 tsp. ground chile
½ cup fresh corn kernels
Recipe by Jane O'Riordan
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