Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, buttermilk corn muffins. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
These corn muffins were pretty good. I have found that alot of recipes are bland and dry. The aroma of home-baked corn muffins is almost as good as eating them!
Buttermilk Corn Muffins is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Buttermilk Corn Muffins is something that I’ve loved my whole life.
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 that.
The ingredients needed to make Buttermilk Corn Muffins:
- Get 1 large egg
- Prepare 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Prepare 1/3 cup sugar
- Make ready 1/4 cup vegetable oil
- Prepare 3 Tablespoons sour cream
- Take 1 + 1/4 cups all purpose flour
- Make ready 3/4 cup corn meal (fine or medium ground)
- Prepare 4 teaspoons baking powder
- Get 1/4 teaspoon salt
And while each treat is moist and corny on its own. Cornbread muffins are the perfect choice to serve with bean dishes, chili, or greens. Reviews for: Photos of Buttermilk Corn Muffins. Buttermilk Corn Muffins. this link is to an external site that may or may not meet accessibility guidelines.
Instructions to make Buttermilk Corn Muffins:
- Preheat the oven to 400F.
- In a large mixing bowl, whisk together the egg, buttermilk, sugar, vegetable oil, and sour cream until they're thoroughly incorporated.
- 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.
- 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).
- 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. ;) )
- Enjoy!
These Buttermilk Corn Muffins are wonderful for breakfast, and just as delicious served alongside a bowl of chili. Just slather on some melted butter and more of our delicious Tomato Jam! Wonderful and everything you would look for in a corn muffin. Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter. Remove corn muffins from pans immediately.
So that’s going to wrap this up for this exceptional food buttermilk corn muffins recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
