Buttermilk Corn Muffins
Buttermilk Corn Muffins

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, buttermilk corn muffins. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Buttermilk Corn Muffins is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Buttermilk Corn Muffins is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we must prepare a few components. You can cook buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Buttermilk Corn Muffins:
  1. Take 1 large egg
  2. Take 1 + 1/8 cups buttermilk plus a little more for brushing at the end
  3. Prepare 1/3 cup sugar
  4. Take 1/4 cup vegetable oil
  5. Prepare 3 Tablespoons sour cream
  6. Make ready 1 + 1/4 cups all purpose flour
  7. Get 3/4 cup corn meal (fine or medium ground)
  8. Prepare 4 teaspoons baking powder
  9. Prepare 1/4 teaspoon salt

In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Cornmeal is simply dried and ground corn. Available in fine, medium and coarse grinds, cornmeal can be white, yellow or even blue.

Steps to make Buttermilk Corn Muffins:
  1. Preheat the oven to 400F.
  2. In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
  3. Sift the flour, cornmeal, baking powder, and salt into the wet mixture and stir until all the ingredients are just thoroughly combined and no more. (It's very important to resist the urge to stir the batter to a smooth consistency. When you do that, you can overwork the gluten in the flour, which results in a more dense and chewy texture to the muffin, which is not what we want here.) Let the batter sit for 10 to 30 minutes.
  4. Pour the batter into 10 to 12 even portions into a buttered or lined muffin tin (I use silicone molds), and bake for 15 to 18 minutes, depending on the size (more time for fewer muffins, less time for more).
  5. If you'd like a little extra browning like you see in the photo, before the last 4 minutes of baking, brush the top of each muffin with a little buttermilk. (Or you can just take a stick of butter and run it once over the tops. The heat does the melting, and I save a dirty dish. ;) )
  6. Enjoy!

Cornmeal is simply dried and ground corn. Available in fine, medium and coarse grinds, cornmeal can be white, yellow or even blue. Most cornbreads and muffins are made with medium or coarse meal. Flour, cornmeal, buttermilk, and butter are the main ingredients in this recipe - making these muffins sweet, savory, and a delight to eat with any meal. Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too.

So that is going to wrap this up for this exceptional food buttermilk corn muffins recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!