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Cornbread Cake Muffins

cornbread cake muffins

Cornbread Cake Muffins is another recipe that was originally included in As Seen On IG, now available without a paywall! It’s my scratch-made version of the Cornbread Cake I posted this past summer and it’s very easy and really delicious. The recipe is the same, except I increased the amount of buttermilk called for. I’m not sure if my recipe has evolved since I wrote it, or if it was a typo, but it needed more liquid than just one cup!

Cornbread Cake Muffins Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Cornbread Cake Muffins recipe:

  • Salted butter: Unsalted works if that’s your preference as far as in the batter. Definitely use salted to rub over the baked Cornbread Cake Muffins tho.
  • Buttermilk: Necessary! Make your own if you need to with some lemon juice, buttermilk powder, or vinegar but don’t just use regular milk.
  • Granulated sugar: Increase or decrease based on your tastebuds. If you decide to use brown sugar note that the crumb will not be as soft.
  • Self-rising cornmeal: I use yellow, but white is fine too. Self-rising has is usually fine ground and has a bit of baking powder and soda in it for extra lift. If you can’t find self rising you’ll want to increase both the baking soda and powder by a 1/2 tsp each. We want fluffy Cornbread Cake Muffins!
  • All-purpose flour: Alternatively, you can use self-rising flour and plain fine ground cornmeal, but in my experience the lift and texture isn’t as good. I also don’t recommend using self-rising flour and self-rising cornmeal for the same reason: the texture suffers. These should have a nice balance of that grainy cornbread feel and the soft fluffiness of cake.
  • Aluminum-free baking powder: Double-acting, aluminum-free, always. Baking powder can have a metallic taste.
  • Baking soda: Combined with the acid in the buttermilk, this will make for a nice, tender crumb.
  • Eggs: Eggs are mainly for structure in this, just like most baked goods. They also help with leavening and the color, too.
  • Equipment: I baked these Cornbread Cake Muffins up in my favorite loaf pan this time, but I’ve done them in muffin form, too.

How to Make Cornbread Cake Muffins 

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Cornbread Cake Muffins recipe:

  • Prepare. You’ll want to bake these in the top half of the oven. Bottom half and they’ll get dark on the bottom and dry inside well before the tops start getting golden. I go for dead center, usually. Place the oven rack where you want it and preheat it to 375°F. Spray your muffin or loaf pan with baking spray or grease it liberally with pan grease or Crisco, making sure to get in the corners of each cup
  • Mix. You’ll need two bowls or a bowl and a large measuring cup. One is for the dry ingredients and one is for the wet. In a medium-sized mixing bowl stir together the flour, cornmeal, sugar and baking powder. In a measuring cup or another bowl, whisk the baking soda into the buttermilk, then whisk in the melted butter, and finally the eggs. Let rest for 2 minutes: it’ll foam up a bit. 
  • Combine. Make a well in the center of the dry ingredients, and pour the buttermilk mixture in. Fold everything together until completely combined: you shouldn’t see any streaks of flour when you stir. Lumps are totally fine, just no huge ones. 
  • Bake. Add between 1/4-1/3 C of batter into each muffin well and bake in the oven for 25 minutes, or until golden brown on top and a toothpick or cake tester inserted in the center comes back clean. Pull them and rub a stick of salted butter all over the top of your Cornbread Cake Muffins and serve hot. Dassit! 
cornbread cake muffins

I love Cornbread!!

Check out my other cornbread recipes! They’re all sweet, just so you know. Look elsewhere for savory cornbread recipes.

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Cornbread Cake Muffins


  • Author: María
  • Total Time: 30 minutes
  • Yield: 8 1x

Description

You can bake this batter up in a cast-iron skillet or cake pan, too! Muffins are just my favorite way. 


Ingredients

Scale
  • 1/2 C salted butter, melted
  • 1 1/22 C buttermilk 
  • 3/4 C granulated sugar
  • 1 C self-rising cornmeal
  • 1 C all-purpose flour
  • 1/4 tsp aluminum-free baking powder
  • 1/2 tsp baking soda
  • 2 eggs, beaten 

Instructions

  1. Place an oven rack in the dead center of your oven and preheat it to 375°F. Spray your muffin or loaf pan with baking spray or grease it liberally, making sure to get in the corners of each cup
  2. In a medium-sized mixing bowl stir together the flour, cornmeal, sugar and baking powder. In a measuring cup or another bowl, whisk the baking soda into 1 1/2 cups of buttermilk, then whisk in the melted butter, and finally the eggs. Let rest for 2 minutes: it’ll foam up a bit. 
  3. Make a well in the center of the dry ingredients, and pour the buttermilk mixture in. Fold everything together until completely combined: you shouldn’t see any streaks of flour when you stir. Lumps are totally fine, just no huge ones. If the batter seems dry, thick, or hard to mix before you can get rid of the streaks, stir the remaining half cup of buttermilk. It should look like your average yellow cake batter. 
  4. Add about 1/4 C of batter into each muffin well and bake in the oven for 25 minutes, or until golden brown on top and a toothpick or cake tester inserted in the center comes back clean. 
  5. Rub some butter on top and serve hot. Dassit! 

Notes

  • The post above the recipe always contains detailed information about the recipe, so don’t skip it! 
  • Prep Time: 5
  • Cook Time: 25
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