I love these corn muffins and they go perfect with my Pork Posole. In fact, they go well with a lot of things and are great on their own. And an added bonus . . . they are quick and easy to make. Give them a try and let me know how you like them. ENJOY!
Not My Grandmother’s Buttermilk Corn Muffin (I renamed the recipe because they are not my Grandmother’s corn muffins ha ha)
Ingredients
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
Directions
- Preheat oven to 375 degrees F (175 degrees C). Grease muffin tins.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
Source: Alllrecipes.com
Pasta Princess and More 
Really nice picture. Love the black background as it shows off the white plate in such a pretty way.
Thank you so much for the compliment! I still struggle with some of my photos … food photography is so different from nature photography! 🙂
I love cornbread and buttermilk. I will have to try these!
I think you’ll like them! They are moist and just sweet enough. It’s hard to eat just one.