the life and times of J T Frey

Buttermilk Cornbread Muffins

The first time I went to Famous Dave's BBQ I tasted with some skepticism the small, flat cornbread muffin that came with my dinner. What a surprise: the muffin was very moist and just sweet enough while still retaining that fundamental taste of cornbread. So I decided that I'd try my hand at a tasty cornbread muffin that I could serve with any meal.

Yields 10 muffins.


  • 1 cup flour
  • 1 cup fine corn meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs (beaten)
  • ¾ cup lowfat buttermilk
  • ¼ cup honey
  • 2 tbsp vegetable oil
  1. Preheat oven to 375°F
  2. In a large bowl, combine the cornmeal, flour, baking powder, and soda.
  3. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended.
  4. Pour into non-stick muffin cups, making them about ¾ full.
  5. Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.

Written by Jeff Frey on Monday February 29, 2016
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