Buttermilk Corn Muffins
We love pretty much anything made with cornmeal in our house, so these muffins, courtesy of Bree Van de Kamp, were pretty much guaranteed to be a winner.
First buttermilk and butter are melted together over the stove, and then whisked together with eggs. The mixture has to be melted over very low heat and possibly even cooled for a little bit in order to prevent the eggs from cooking when they get added.
Separately, the dry ingredients are mixed together before adding the milk mixture and stirring until just combined.
Then it’s split into muffin tins and cooked until a toothpick comes out clean.
These were really good! Like I said, pretty much anything with cornmeal goes over well with my husband and I, but these didn’t make it to a full 10/10 because they were a little bland.
Not too difficult at all, but I wouldn’t say they’re exactly easy either. There is a bit of risk that you might cook the eggs when you mix them into the warm milk/butter mixture, and there’s also the risk of potentially over-mixing your batter.
You’ll need buttermilk, butter, eggs, yellow cornmeal, flour, sugar, baking powder, salt, and baking soda.