Cornbread Muffins Recipe

This Cornbread Muffins Recipe is a tender and golden recipe, which calls for tangy buttermilk and optional savory bacon fat. It’s the perfect side for chili, ready in about 45 minutes (including resting time).

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Cornbread Muffins Recipe Ingredients

• 6 tbsp margarine (or butter), melted
• 1 tbsp bacon fat (optional, but recommended for flavor)
• 2 cups buttermilk
• 2 eggs
• ½ cup cornmeal
• 1¼ cups all-purpose flour
• 2 tbsp sugar
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1 tsp salt

How To Make Cornbread Muffins Recipe

1. Prep the oven and pan: Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin pan generously with cooking spray or butter, or line it with paper liners if you prefer softer sides.
2. Melt the fats: In a small microwave-safe bowl or saucepan, melt the margarine (or butter) and the bacon fat together. Set it aside to cool slightly so it doesn’t scramble the eggs later.
3. Whisk the wet ingredients: In a large bowl, crack the eggs and pour in the buttermilk. Whisk vigorously until the mixture is smooth and well-combined.
4. Mix the dry ingredients: In a separate medium bowl, combine the cornmeal, all-purpose flour, sugar, cream of tartar, baking soda, and salt. Whisk to ensure the leavening agents are evenly distributed.
5. Combine and rest: Pour the dry ingredient mixture into the wet ingredients. Stir just enough to moisten the flour (a few lumps are okay). Gently fold in the melted butter and bacon fat mixture. Crucial Step: Let the batter rest on the counter for 15 minutes. This allows the cornmeal to hydrate and the leavening to activate, resulting in a fluffier muffin.
6. Bake: Spoon the batter into the prepared muffin cups, filling them about ¾ full. Bake for 20–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool and serve: Let the muffins rest in the pan for 5 minutes to set, then remove them to a wire rack. Serve warm with extra butter or honey.

Recipe Tips

• The Magic of Resting: Don’t skip the 15-minute rest. Cornmeal is coarser than flour and needs time to absorb the liquid. If you bake immediately, the muffins may be gritty; resting makes them tender.
• Cream of Tartar + Baking Soda: This combination creates your own baking powder. The acidity of the cream of tartar (and the buttermilk) reacts with the baking soda to give these muffins a significant rise.
• Bacon Fat: If you don’t have bacon fat on hand, you can substitute it with an extra tablespoon of butter or vegetable oil. However, the bacon fat adds a subtle smoky, savory depth that pairs perfectly with the corn.
• Cornmeal Choice: Use yellow cornmeal for a classic color and flavor. Fine or medium grind works best for muffins; coarse grind is better for polenta.

What To Serve With Cornbread Muffins

These muffins are versatile enough for breakfast or dinner.

• Chili: The absolute classic pairing.
• BBQ Ribs or Pulled Pork: Essential for soaking up sauce.
• Fried Chicken: A Southern staple side.
• Honey Butter: Mix softened butter with honey and a pinch of salt for spreading.

How To Store Cornbread Muffins Recipe

• Room Temperature: Store cooled muffins in an airtight container at room temperature for up to 2 days.
• Refrigerate: To extend shelf life to 5 days, keep them in the fridge, though they may dry out slightly.
• Freeze: Wrap individual muffins in plastic wrap and place them in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds.

Cornbread Muffins Recipe Nutrition Facts

• Calories: 190
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 35mg
• Sodium: 320mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugar: 4g
• Protein: 4g

Nutrition information is estimated per muffin based on 12 servings.

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