Greeting, it’s Louise, welcome to our cooking learning site. In this special moment, I’m gonna show you how to prepare a distinctive dish, buttermilk corn muffins. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Buttermilk Corn Muffins is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Buttermilk Corn Muffins is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have buttermilk corn muffins using 9 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Buttermilk Corn Muffins:
- Take 1 large egg
- Make ready 1 + 1/8 cups buttermilk plus a little more for brushing at the end
- Get 1/3 cup sugar
- Get 1/4 cup vegetable oil
- Take 3 Tablespoons sour cream
- Prepare 1 + 1/4 cups all purpose flour
- Make ready 3/4 cup corn meal (fine or medium ground)
- Take 4 teaspoons baking powder
- Prepare 1/4 teaspoon salt
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!
So that is going to wrap it up for this exceptional food buttermilk corn muffins recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
