Go Back
+ servings

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.
Course: Snack
Keyword: buttermilk cornbread muffins, cornbread muffins with buttermilk
Servings: 16 people
Calories: 277kcal

Ingredients

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

Instructions

  • 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.

Notes

Recipe and photos by Annelies Zijderveld

Nutrition

Calories: 277kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 355mg | Potassium: 155mg | Fiber: 2g | Sugar: 14g | Vitamin A: 300IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 1.7mg