#BakeTogether Breakfast Brunch Cakes Citrus Desserts ginger lemon Make ahead muffins orange Savory Uncategorized

Cornmeal Buttermilk Muffins~Sweet or Savory #Baketogether


Call me crazy but I just couldn’t decide on this month’s recipe. For the past two weeks, I bounced between a sweet and a savory recipe. Both delicious, both beautiful, both fun but I just couldn’t choose between them. And then it dawned on me (at 3 am when most ideas pop into my head) that I should post a recipe that both team sweet and team savory will enjoy and have some fun monkeying around with. I’ll save those other two recipes for another month.. we’ll get to them. I promise. For now, let’s talk about the muffin at hand..

A few general comments:

  • Both teams will love that this recipe yields only 6 muffins. Something I am personally thankful for as any more than that will only end up adding to my posterior (patting myself on the back).
  • I didn’t include any how-to pix for these muffins. The mixing method is simple and straightforward and requires no power tools. Of course, if you have questions, holler at me. I’m always happy to help.
  • Regardless of your sweet or savory preference, these muffins are best with served warm. If you’re not serving straight from the oven, cool them, cover and stow at room temperature up to two days and reheat before serving.

For the gang in Team Sweet. The main recipe is written for you. It’s a touch sweet with just enough cornmeal to give it a nice texture and a nice splash of vanilla rounds out the flavor. With strawberries coming into their glorious-ness, I decided to add a bucket full (well, not quite a bucket full but you get my drift) to these muffins but, as always, feel free to fold in whatever fruit suits your fancy.

For Team Savory, I used this same recipe BUT, I reduced the sugar to 2 tablespoons, 86’d the vanilla and added 2 tablespoons of chopped scallions, 2 teaspoons Dijon mustard, 1/4 teaspoon additional table salt and 2 ounces of crumbled blue cheese. I served them for dinner alongside a bowl of vegetable soup…um, um good. Pretty much any cheese will work in these babies as will any herb. More thoughts below..

If you are new to #Baketogether – Welcome! We are a very inclusive  group of happy bakers and I just know you’ll have fun. Subscribe to my rss feed and use/follow #baketogether on Twitter so you stay in-the-know. For a few more details check out this post for some info on how we #baketogether.

This recipe is truly an evergreen and can be switched up too many ways to count. Here are just a few suggestions – these work for both sweet and savory versions:

  • Change the fruit/cheese: I don’t know about you but I’m making these with the first basket of local blueberries. Use YOUR fave and keep us posted.
  • Add more or different flavors: Adding citrus zest, ginger or finely chopped herbs (jalapeno, cayenne or dry mustard would be nice for Team Savory) to the batter is an easy addition. Or, you can really shake things up and go with cinnamon, almond, chocolate  .. maybe all three. Who knows?
  • Change the shape: Maybe you want to make a 1 layer cake or coffeecake or a small loaf for slicing… go ahead.. give it a go.
  • Add texture: Chopped, toasted nuts or poppy seeds can add complexity to the cake. If you are going here, I’d fold them in at the end along with the fruit/cheese.
  • Bake on a streusel topping: Again.. this can be sweet or savory. Toasted nuts can be added in here too..
  • Add a drizzle or a glaze: literally, the icing on the muffin

So which are you: Team Sweet or Team Savory?  Remember, here at #baketogether, we love all shapes, sizes and flavors equally so put on your thinking caps and start planing Cornmeal Buttermilk Muffins~Sweet OR Savory #Baketogether right now. As always, if you need further guidance or inspiration, give me a holler!


Cornmeal Buttermilk Muffins
Makes 6, moist muffins.

For the muffins:
3/4 cup (3 3/8 ounces) all purpose flour
1/3 cup (1 1/3 ounces) finely ground yellow cornmeal
1/3 cup (2 3/8 ounces) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
1/2 cup buttermilk, at room temperature
1 large egg, at room temperature
3 tablespoons canola or vegetable oil
1/2 teaspoon pure vanilla extract
6 ounces strawberries, stemmed & coarsely chopped (about 1 packed cup)

To make the muffins:

  1. Position an oven rack in the center of the oven. Heat oven to 350°F. Line 6 regular-sized muffin cups with paper or foil liners.
  2. In a medium bowl, combine the flour, cornmeal, sugar, baking powder and salt.  Whisk until well blended. Measure the buttermilk using a 2 cup glass measureI (if you don’t have one, measure the buttermilk and pour into a small bowl). Add the egg, oil and vanilla and mix with a table fork until well blended. Pour the liquid over the dry ingredients and add the strawberries. Using a rubber spatula, gently fold (no stirring) until just blended.
  3. Portion the batter evenly among the prepared muffin cups (1/4 cup of batter per cup will be about three-quarters of the way full). Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, 18 to 20 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the muffins from the pan and set them on a wire rack. Serve immediately or cool completely and stow in an air-tight container at room temperature for up to 2 days. I like them best when they are served warm so please reheat before serving.


You Might Also Like

  • Deepti
    May 1, 2012 at 12:58 pm

    This is totally my kind of recipe!! Healthy and yummy! I think I use a similar recipe to make most of my muffins. So this time I surely want to go the savory route and have some fun..but I also have a lovely berry-ful idea popping out..so hopefully I will try out both! Thanks for the fun recipe Abby!

  • KK
    May 6, 2012 at 2:46 am

    Hi Abby,

    I’m new here.. I did read your rules & would love to join. Can I simply blog about it & link it here or do I need to send you any details before I can join? :)


    • Abby Dodge
      May 6, 2012 at 12:58 pm

      Welcome!! So happy you’ll be baking with all of us..we have a good time! As I’ve said, Baketogether, is a pretty laid back group, so, yes.. essentially spin the recipe your way, blog about your version (including links back to my post is always nice:), link your post here and then lets us know about it on Twitter so we can share your version.. and, really, please let me know if you have any questions or need some help.

  • Recipe for Peach Lavender Cornmeal Buttermilk Muffins — Sunchowder's Emporia Handcrafted Fresh Fruit Jams and Chutneys Longwood, Florida
    May 10, 2012 at 2:43 pm

    […] Read on May 10, 2012 The Baketogether with Abby Dodge this month featured a fabulous recipe for Cornmeal Buttermilk Muffins , a sweet or savory version.   As the first juicy peaches are now coming in from South Georgia, I […]

  • Renee - Kudos Kitchen
    May 10, 2012 at 4:58 pm

    I’m more than likely on the savory team with this recipe, but one never knows (until the ingredients are laid out) what will happen in my kudos kitchen. I’m excited about this month’s selection Abby. I’m a cornmeal lover from way back. Love the simplicity of this one too!

  • New Post: Cornmeal Buttermilk Muffins with Chilli, Cheese and Chives #Baketogether « Made by Jayne
    May 12, 2012 at 7:24 am

    […] is here already and with it came a new #Baketogether challenge from Abby Dodge this months lovely recipe was Abby’s Cornmeal Buttermilk muffins. Usually with the Bake […]

  • High Altitude Baking: Blueberry Buttermilk Corncake | The Wimpy Vegetarian
    May 13, 2012 at 4:33 pm

    […] first High Altitude recipe is for Blueberry Buttermilk Corncake, adapted from this month’s Abby Dodge #Baketogether project for Buttermilk Corn Muffins. Each month Abby chooses a recipe from her arsenal of fabulousness and posts it on her blog site, […]

  • Multigrain Blueberry Orange Muffins ~ #BakeTogether Guest Post
    May 17, 2012 at 11:03 am

    […] This month’s #baketogether guest post comes from the lovely Barbara or, as those of us on Twitter know her, @blreiss . She’s a regular #baketogether participant, a true baking kind-a gal  and she really has fun with the recipes. For many month’s now, I’ve been posting a pic and description of her versions on the original Baketogether posts just above the blog links so that everyone can share in her baking fun. Sadly, even though I’ve begged and pleaded, I don’t think we will get this #baketogether gal to host her own blog (for now..) but I sure am happy to have her post her inspiring version of cornmeal muffins. Here’s my original recipe. […]

  • Corn Muffins with Poblano Peppers, Corn and Queso Fresco Cheese — Recipe from Creative Culinary - A Denver, Colorado Food Blog - Sharing food through recipes and photography.
    May 21, 2012 at 8:00 am

    […] month marks the one year anniversary of Abby Dodge’s #baketogether event. One Year! Hard to believe but it’s true; my first post was this Chocolate Hazelnut Pie last […]

  • Karen Harris
    May 23, 2012 at 10:19 am

    Hi Abby! I just loved this recipe. Easy, delicious and the perfect size for our family supper. This is a real winner.

  • May #Baketogether: Raspberry White Chocolate Cheesecake Mini Muffins « The Flour Gardiner
    May 23, 2012 at 8:23 pm

    […] Team Savory posted so many amazing riffs on this muffin  (check out the links on Abby’s post here), that I had to do my part to prop up the underdog by lining up with Team […]

  • I Ate Three and Called it Supper | Abby Made Me Do It
    May 27, 2012 at 6:38 pm

    […] This is my contribution to the May #baketogether from Abby Dodge: Cornmeal Buttermilk Muffins, sweet or savory. […]

  • Cornmeal Cheddar Muffins and an Oxo Food Scale Giveaway :: Pork Cracklins
    May 29, 2012 at 3:58 pm

    […] this month’s Bake Together, we had a choice in which direction to take the recipe – sweet or savory. I automatically […]

  • Sheri
    May 29, 2012 at 4:05 pm

    I surprised even myself and went team savory. And also, discovered chia seeds are awesome in muffins! http://bit.ly/KqfoyU

  • Georgie
    May 31, 2012 at 10:54 am

    Gorgeous recipes. I’ve been missing baketogether with working so much! Miss the fun but I love all the scrumptious recipes.

  • Lisa | Dust with Flour
    May 31, 2012 at 9:30 pm

    This was fun, as usual. Thanks, Abby!

  • Very Berry Mini Pies ~ BakeTogether
    June 1, 2012 at 10:01 am

    […] treat! Bad news for #TeamSavory: this is a sweet treat. That said, judging from the entries in last month’s #baketogether, I wouldn’t put it past the #TeamSavory folks to pull out something savory and wonderful from […]

  • Caramelized Onion Cornmeal Buttermilk Muffins with Goat Cheese & Sage ~ #BakeTogether #TeamSavory | FoodBabbles
    June 19, 2012 at 1:04 am

    […] from Abby Dodge Share The Love! Pin ItMoreDiggPrintEmailShare on TumblrLike this:Like2 bloggers like […]

  • Passion Fruit Corn Muffins for #baketogether - Cooking with Books
    July 27, 2013 at 2:40 pm

    […] even at the last minute. It’s been almost an entire year since my last (which was my first!) #baketogether. Remember? I made a Summer Kiwi Cake and as odds would have it, yogurt was involved in that recipe, […]