Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, buttermilk corn muffins. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Buttermilk Corn Muffins is one of the most well liked of current trending foods in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Buttermilk Corn Muffins is something which I’ve loved my whole life.
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To begin 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:
- Take 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
- Take 3 Tablespoons sour cream
- Take 1 + 1/4 cups all purpose flour
- Make ready 3/4 cup corn meal (fine or medium ground)
- Make ready 4 teaspoons baking powder
- Get 1/4 teaspoon salt
In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well. 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.
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!
Sweet, buttermilk cornbread muffins that are super easy to make and super tasty too. 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.
So that’s going to wrap it up for this special food buttermilk corn muffins recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
