Buttermilk Cornmeal Muffins Recipes

Steps:

• Preheat oven to 400*F.
• Have ready 12 greased and or paper-lined muffin cups.
• In a large bowl, combine the buttermilk and cornmeal; set aside.
• In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
• In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
• Add to the flour mixture just until combined; do not overmix.
• Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
• Serve warm.

Steps:

• Combine cornmeal & buttermilk, set aside.
• Stir all dry ingredients together.
• Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture.
• Stir cornmeal mixture into dry ingredients, just until moistened.
• Scoop into paper lined muffin tins.
• Bake at 400 degrees for about 15 minutes.
• Cool slightly and enjoy with butter and honey or jam.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
• Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

Steps:

• Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
• In a large bowl, whisk the buttermilk, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
• In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
• Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
• Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes. Twist each muffin in place to loosen the edges from the pan. Lift the muffins out onto a rack and cool.

Steps:

• Preheat oven to 400 degrees F.
• Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
• Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Steps:

• Scald raisins with boiling water and drain well.
• Combine cornmeal and 2/3 of the butter milk and set aside.
• Mix together flour, baking powder, salt and baking soda.
• Beat eggs and add oil, honey and remaining buttermilk.
• Add to cornmeal-buttermilk mixture and then to flour mixture. Add raisins.
• Place in greased muffin tins and bake at 400 for twenty minutes.

Steps:

• Preheat oven to 425°F. Line twelve 1/3-cup muffin cups with paper or foil liners. Stir first 6 ingredients in large bowl to blend. Whisk buttermilk, butter and egg in medium bowl to blend. Add to dry ingredients and stir just until combined. Fold in grated cheddar cheese.
• Divide batter equally among prepared muffin cups. Bake muffins until tops are golden and tester inserted into center comes out clean, about 20 minutes. Cool in pan on rack 10 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 400 degrees.
• Grease or put muffin cups into a 12-muffin pan. (or use a 9-inch square baking pan).
• Combine dry ingredients in a bowl: cornmeal, flour, sugar, baking powder, salt.
• In another bowl, combine wet ingredients: eggs, sour cream and melted butter.
• Add wet ingredients into the dry and mix well.
• Put into muffin cups or baking pan.
• Bake 15-20 minutes or until a toothpick comes out clean.

Steps:

• Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
• In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
• Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

Steps:

• Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.
• 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 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Put a 12-cup muffin tin (with standard-sized molds of 12-cup capacity) in oven to heat while preparing batter.
• Microwave creamed corn in a 1-quart Pyrex-type measuring cup to a full boil (or in a medium saucepan over medium heat). Stir in 1 cup of the cornmeal to make a very thick, pasty mush. If the mush is not stiff, microwave an additional 30 seconds or so. Whisk in buttermilk, then eggs and finally butter.
• Mix remaining cornmeal with flour, sugar, salt, baking powder and soda in a medium bowl. Pour wet ingredients into dry and stir until just combined.
• Remove muffin tin from oven; coat with non-stick cooking spray. Divide batter evenly among cups (a spring-action ice cream scoop works well).
• Bake until golden brown on sides and bottom, about 15 minutes. Turn onto a wire rack; let cool 5 minutes. Serve.