Step-by-Step Guide to Make Homemade Buttermilk Corn Muffins

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Step-by-Step Guide to Prepare Speedy Buttermilk Corn Muffins. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look 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 get started with this recipe, we must prepare a few ingredients. You can cook Buttermilk Corn Muffins using 9 ingredients and 6 steps. Here is how you can achieve that.

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 for this special food Simple Way to Prepare Award-winning Buttermilk Corn Muffins. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!