How to Make Speedy Buttermilk Corn Muffins

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, Step-by-Step Guide to Prepare Perfect Buttermilk Corn Muffins. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Buttermilk Corn Muffins, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Buttermilk Corn Muffins delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Buttermilk Corn Muffins is 10-12 muffins. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can cook Buttermilk Corn Muffins using 9 ingredients and 6 steps. Here is how you cook it.

Daughter No. 1 requested these for a Thanksgiving side so I thought I'd post this recipe today. Also goes great with soup and/or salad, stews, chili, BBQ, fried chicken... You can add 1/2 a cup of frozen corn and/or a couple of Tablespoons of chopped jalapeños if you like. Very lightly sweet, moist and yummy. Hope you enjoy. :)

Ingredients and spices that need to be Make ready to make Buttermilk Corn Muffins:

1. 1 large egg
2. 1 + 1/8 cups buttermilk plus a little more for brushing at the end
3. 1/3 cup sugar
4. 1/4 cup vegetable oil
5. 3 Tablespoons sour cream
6. 1 + 1/4 cups all purpose flour
7. 3/4 cup corn meal (fine or medium ground)
8. 4 teaspoons baking powder
9. 1/4 teaspoon salt

Instructions to make 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!

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So that is going to wrap it up with this special food Easiest Way to Make Super Quick Homemade Buttermilk Corn Muffins. Thank you very much for reading. I'm confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!