Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, buttermilk corn muffins. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Buttermilk Corn Muffins is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Buttermilk Corn Muffins is something which I have loved my entire life.

Free UK Delivery on Eligible Orders Discover Our Range Of Buttermilk. 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 get started with this recipe, we must first 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. Get 1 large egg
2. Prepare 1 + 1/8 cups buttermilk plus a little more for brushing at the end
3. Get 1/3 cup sugar
4. Get 1/4 cup vegetable oil
5. Take 3 Tablespoons sour cream
6. Prepare 1 + 1/4 cups all purpose flour
7. Make ready 3/4 cup corn meal (fine or medium ground)
8. Get 4 teaspoons baking powder
9. Get 1/4 teaspoon salt

Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Pour into non-stick muffin cups, making them about two-thirds full. Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Combine melted butter with buttermilk, milk and egg.

Instructions 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!

Whisk together the eggs, buttermilk and milk, then stir into the dry ingredients with the remaining melted butter and corn mixture. Combine melted butter with buttermilk, milk and egg. Sift dry ingredients and add to milk mixture. Buttermilk cornbread muffins are the perfect addition to your next bowl of chili. Tender, moist, and flavorful, these cornbread muffins are easy to make from scratch in your own kitchen.

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