Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, buttermilk corn muffins. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Buttermilk Corn Muffins is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Buttermilk Corn Muffins is something that I’ve loved my entire life.

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

The ingredients needed to make Buttermilk Corn Muffins:

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

Buttermilk Cornbread Muffins Buttermilk Cornbread Muffins. Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens. Here's a recipe to make savory southern cornbread. Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too.

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!

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. Most cornbreads and muffins are made with medium or coarse meal.

So that is going to wrap this up for this exceptional food buttermilk corn muffins recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!