Easy Buttermilk Cornbread Muffins

Light and fluffy easy buttermilk cornbread muffins are the perfect treat to go with a chilli. Try them with my hearty beef chilli recipe on a rainy, cold or winter day.

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

Makes 12 muffins or 24 mini muffins

Ingredients

  • 1/2 cup butter, melted
  • 2/3 cup sugar
  • 2 egg whites
  • 1 cup buttermilk*
  • 1/2 tsp baking soda
  • 2 cups corn flour
  • 1/2 tsp salt

Instructions

  1. Preheat the oven to 375 degrees. Grease a muffin tin or line it with cupcake liners.
  2. In a medium-sized bowl combine the melted butter with the sugar. Beat in the egg whites until well blended.
  3. Add in the baking soda and then slowly pour in the buttermilk while you stir.
  4. Add in the cornflour, and salt and stir until well combined. Pour batter into the prepared muffin tin.
  5. Bake in the 375 degree oven for about 20 minutes, until the tops start to brown.
  6. Remove from baking and cool on a wire rack

* If you don’t have buttermilk on hand, substitute 1 cup milk with 1 tsp white vinegar and let sit for 5 min before using.

Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins