Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, buttermilk corn muffins. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Buttermilk Corn Muffins is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Buttermilk Corn Muffins is something which I’ve loved my entire life. They are nice and they look wonderful.
The aroma of home-baked corn muffins is almost as good as eating them! In a large bowl, combine the cornmeal. Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Buttermilk Corn Muffins:
- Get 1 large egg
- Take 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Make ready 1/3 cup sugar
- Prepare 1/4 cup vegetable oil
- Take 3 Tablespoons sour cream
- Take 1 + 1/4 cups all purpose flour
- Prepare 3/4 cup corn meal (fine or medium ground)
- Make ready 4 teaspoons baking powder
- Take 1/4 teaspoon salt
Here is a little somthin extra for you to make with your next meal, whether its breakfast, brunch or dinner. You can serve these next to eggs or. Twist each muffin in place to loosen the edges from the pan. These Buttermilk Corn Muffins are wonderful for breakfast, and just as delicious served alongside a bowl of chili.
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!
Just slather on some melted butter and more of our delicious Tomato Jam! These corn muffins are delicious and have wonderful texture. Mine turned out a little dry though Hi Jenn, Wondering if I can use buttermilk instead of whole milk? I don't want to waste it and only have. Add sifted dry ingredients and cornmeal, stirring only.
So that is going to wrap this up for this special food buttermilk corn muffins recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
