Homemade Cornbread Muffins Recipe
When I was little, the only thing I was allowed to order off the menu was grilled cheese and a glass of water. This was how my parents were able to take our family out to eat but still keep things within the budget. It might sound like I suffered but I did love grilled cheese. You know, as long as it wasn’t made with real cheese.
But one oh happy day we happened upon a restaurant that didn’t have grilled cheese. O’Brien Manor’s menu was adorned with options like hot turkey sandwiches and cornbread muffins and sour cream coffee cake. How could I ever choose? Luckily we returned often so I didn’t need to worry too much. Sometimes I went for the sour cream coffee cake and sometimes the cornbread muffin. Warm. With loads of honey butter, thank you.
To make some delicious, moist corn muffins at home, start by preheating the oven to 325F. Place wet ingredients into a bowl and stir with a whisk until well beaten.
- 1 cup buttermilk (or put about a teaspoon of vinegar in regular milk)
- 2 large eggs
- 1/4 cup sour cream
- 1/2 cup (one stick) melted butter
Add dry ingredients.
- 1 cup flour
- 1 1/2 cup yellow cornmeal
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Stir until well combined.
Line muffin pan with a dozen liners. I spray gently with baking spray for good measure for I do not like it when muffins or cupcakes stick to the liners.
Fill each with a heaping ice cream scoop full of batter.
Bake for 20-25 minutes or until they spring back when quickly touched. Remove from pan and cool on a towel or a rack. Smother with homemade honey butter.
- 1 stick butter
- 1/2 cup honey
Using whip attachment, whip in KitchenAid mixer until fluffy. That is all.
Better than a fake grilled cheese. Better than almost anything, really.
Thank you, O’Brien Manor (AKA O’Brien Turkey House) for the amazing memories. I miss you.
Makes about 30 regular-sized muffins.