Sweet Corn Muffins {or Cornbread}

In my book, there are two kinds of corn bread.  Sweet and savory.  I grew up on the more savory kind that my mom always made.  I’ll share that recipe in a different post.  This recipe is the sweet kind and comes from a friend of my MIL’s.  (Mother-in-law’s)

This sweet version has buttermilk, and melted butter.  Plus we drizzle some honey on it.  Oh man, it’s good.

Sweet Corn Muffins 1

The recipe comes together pretty quick, and can be made into muffins or baked in an 8×8 pan for corn bread.  The muffins bake faster, so when I’m in a little more of a hurry I go for the muffins.  Plus, for some reason, my kids go crazy for muffins.  I aim to please.  :)

We really enjoy these with chili or soup.  (Like the Black Bean soup in the picture, recipe coming soon!)  But, honestly, I don’t think I’d ever turn one down.

Corn muffins 1

If you know me well, then you might know of my love for butter.  I love it.  That love has passed over to my children as well.

Here’s my proof.  One day my 3-year-old was buttering his toast.  He had a LOT of butter on his knife.  I suggested he might have too much, but he insisted he didn’t.  Once the bread was COVERED in butter he said “Now THAT looks DELICIOUS!”

Need more proof, here is that same 3-year-old trying to sneak a pat of butter out of my picture…

Corn Muffins and a little finger

Don’t worry I didn’t let him eat it.

Cornbread

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 12
  • Difficulty: easy
  • Recipe type: Bread

Ingredients:

  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 cup buttermilk
  • 1 cup cornmeal
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Directions:

  1. In a medium, microwave safe, mixing bowl melt butter. Add sugar and blend well. Add eggs and blend again.
  2. Mix buttermilk and baking soda in a separate bowl. Then add to the butter mixture and blend together.
  3. Add cornmeal, flour, and salt and mix once more.
  4. Pour into a greased 8×8 baking dish, or into greased or lined muffin tins. Makes 12-14 muffins.
  5. Bake cornbread at 350 for 30 minutes, or until a toothpick inserted near the center comes out clean.
  6. Bake muffins at 350 for 15 to 20 minutes, or until a toothpick inserted near the center comes out clean.
  7. Serve warm with butter and/ or honey.

Published on by

Tagged: , , , ,

Comments: 6

  1. real de madrid December 11, 2013 at 8:14 am Reply

    real de madrid

    Rather fantastic submit. I simply stumbled on your weblog and wanted to say that I have genuinely beloved browsing your website posts.

  2. maillot vintage December 14, 2013 at 2:18 am Reply

    maillot vintage

    Fantastic site! I am loving it!! Will be again afterwards to go through some more.

  3. […] let us not forget about the amazing Cornbread Muffins that are pictured here as […]

  4. […] Sweet Corn Muffins These sweet corn muffins are made with real butter and buttermilk for a delicious and rich taste. Pairs great with chili or soup. For full “Sweet Corn Muffins” recipe click here […]

  5. […] You can find the recipe near the bottom of the page.   I suggest serving with corn bread. […]

  6. MORE than Cornbread | Eat It & Say Yum September 17, 2014 at 10:35 am Reply

    […] soup is with some sort of bread on the side.  I have already shared a great recipe for more of a sweet cornbread.  Today I am sharing a more savory recipe of cornbread.  This is what I grew up […]

I love comments!

%d bloggers like this: