I'd like to take you to the movies, but they don't allow you to bring your own snacks (;
I'd like to take you to the movies, but they don't allow you to bring your own snacks (;
Buttermilk Chive Cornbread Muffins
I love a dense, buttery cornbread muffin and if you’re here that must mean you do too.
prep time: 15 min
cook time: 20 min
From the Kitchen
Before you start:
- Heat the oven to 375°F.
- Let the buttermilk and eggs come to room temp. Cold buttermilk will seize the melted butter into little clumps.
- Melt the butter and let it cool slightly so it doesn’t scramble the eggs.
- This uses Diamond Crystal kosher salt. Using Morton kosher, use 1¾ tsp. Using table salt or fine sea salt, use 1½ tsp.
Why This Works:
This is not too sweet, and the perfect first bite for dinner or a dinner party. I made these accompanied with a red wine reduction compound butter for a recent gathering and it was a hit!
In the recipe video, I had a lapse of judgement and mixed the honey + butter with the dry ingredients before adding buttermilk and eggs… DO NOT DO THAT!! lol. Be sure to add all of the wet ingredients to the dry ingredients before mixing.
Buttermilk Chive Cornbread Muffins
Ingredients
- 2 tbsp neutral oil for the tin
- 1 cup coarse yellow cornmeal 166g
- 1 cup all-purpose flour 144g
- 2 tbsp granulated sugar 30g
- 1 tbsp baking powder 14g
- ½ tsp baking soda 2g
- 1 tbsp Diamond Crystal kosher salt 10g
- ½ tsp garlic powder 1g
- ½ cup unsalted butter melted and slightly cooled, 110g
- 2 tbsp honey 20g
- 2 large eggs room temp
- 1½ cups buttermilk room temp, 340g
- 3 tbsp chopped chives
Instructions
-
Brush the muffin tin generously with oil. This is what gives you the golden crust.2 tbsp neutral oil
-
Whisk the dry ingredients together in a large bowl.1 cup coarse yellow cornmeal, 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder, ½ tsp baking soda, 1 tbsp Diamond Crystal kosher salt, ½ tsp garlic powder
-
In a separate bowl or container, mix the honey, (cooled) melted butter, eggs and buttermilk together until combined.½ cup unsalted butter, 2 large eggs, 1½ cups buttermilk, 2 tbsp honey
-
Add wet mixture to the dry ingredients. Mix just until no streaks of flour or cornmeal remain. Lumps are fine; overmixing makes them tough.
-
Fold in the chives.3 tbsp chopped chives
-
Scoop the batter into the greased cups, approx ⅓ cup each. They'll be filled nearly to the top.
-
Bake for 16 to 20 minutes at 375°F. Honey can make these brown fast, so keep an eye on the tops toward the end.
Ready when: the edges are deep golden and pulling away from the tin, the tops spring back when pressed, (and if using thermometer the center reads 200°F.)
-
Brush with butter, drizzle with a little honey, and *maybe, if you feel like it* top with a small pich of a nice finishing salt
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