Buttermilk Cornbread Muffins & Golden Fig Honey Butter
Bake buttermilk cornbread muffins with fig honey butter for brunch or dinner. Cornbread muffins with buttermilk are perfect for crumbling into chilil.
Servings 16 people
Cornbread Muffins with Corn
- 2 cups masa harina corn flour
- 1 cup coarse cornmeal
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3 large eggs
- 1 cup buttermilk
- 1/3 cup honey
- 1/2 cup melted coconut oil cooled
- 1 cup corn kernels optional
Fig Honey Butter
- 8 ounces Blue Ribbon Orchard Choice California Golden Figs or Sun-Maid Calimyrna Figs stems removed (1 1/4 cups)
- 1/2 cup plus 3 tablespoons cold unsalted butter
- 1/4 cup honey
- 3/4 teaspoon kosher salt
- Flaky sea salt optional garnish
- Preheat oven to 400F. Mist two 12-well muffin tins with cooking spray.
- Make Corn Muffins: Mix corn flour, cornmeal, baking soda, and salt until combined. In a separate bowl, whisk eggs, buttermilk, honey, and coconut oil until smooth. Pour wet ingredients into dry ingredients. Stir until combined, adding in 3/4 cup corn once almost fully mixed. Portion 1/4 cups of batter—it’s going to be thick so you could even pat into balls and place in muffin wells. Lightly press in remaining corn kernels on top.
- Bake for 15 minutes on middle rack or until toothpick comes out clean. Cool for 5 minutes in muffin tin before turning out on a plate.
- Make Fig Honey Butter: Place figs, butter, honey, and kosher salt in a food processor. Process until smooth and combined. Scoop out butter with a spatula to serve right away. Or, chill until set: scoop onto parchment paper to roll into a log with ends twisted or spoon into a bowl, covered with plastic wrap. Sprinkle on flaky sea salt just before serving, if desired.
Recipe and photos by Annelies Zijderveld