Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, buttermilk corn muffins. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Buttermilk Corn Muffins is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Buttermilk Corn Muffins is something which I have loved my entire life.
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.
To begin with this recipe, we have to prepare a few components. You can cook buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Buttermilk Corn Muffins:
- Prepare 1 large egg
- Take 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Get 1/3 cup sugar
- Prepare 1/4 cup vegetable oil
- Prepare 3 Tablespoons sour cream
- Get 1 + 1/4 cups all purpose flour
- Prepare 3/4 cup corn meal (fine or medium ground)
- Get 4 teaspoons baking powder
- Take 1/4 teaspoon salt
I've got a man in the house that loves cornbread. Now, this recipe isn't for true southern cornbread because it has. 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:
- Preheat the oven to 400F.
- In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
- 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.
- 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).
- 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. ;) )
- Enjoy!
Most cornbreads and muffins are made with medium or coarse meal. Basic Buttermilk Corn Muffins Sometimes you just want your cornbread in convenient little packages with crispy edges all around, rather than just a slice cut off of a pan, and corn muffins are just one of many ways to get that. There are quite a few specialty pans you can buy for this these days, but most everybody already has a muffin tin, making it the most convenient delivery system for. Delicious buttermilk cornbread muffins with a hint of sweetness. They're perfect with a pat of butter and a drizzle of honey.
So that is going to wrap this up with this special food buttermilk corn muffins recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
