Appetizer: United States – Oklahoma – Oklahoma Cornbread Muffins

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 15 min

Cook 18 min

Additional 5 min

Total 38 min

Ingredients

- 1 1/2 cups (180 g) yellow cornmeal, preferably medium-grind stone-ground
- 1 cup (125 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (6 g) kosher salt
- 2 large eggs, approx. 3.5 oz (100 g) total
- 1 cup (240 ml) buttermilk
- 1/2 cup (120 g) sour cream
- 2 tbsp (30 ml) honey (plus extra for serving, optional)
- 4 tbsp (56 g) unsalted butter, melted
- 2 tbsp (30 ml) vegetable oil
- 1/2 cup (120 g) creamed corn (optional, for extra moistness)
- Nonstick spray or additional melted butter for muffin tin

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Short Description:
Sweet, moist cornbread muffins typical of Oklahoma, lightly honeyed and tender from buttermilk and a touch of sour cream for richness.

Regional Notes:
Oklahoma cornbread muffins lean sweeter than many other Southern versions, often using local honey or added sugar; this recipe uses both honey and sugar plus buttermilk and sour cream to achieve the region's characteristic moist, tender crumb.

1. Preheat the oven to 400°F (205°C). Line a 12-cup (2.88 L) muffin tin with paper liners or grease wells with nonstick spray or melted butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk the eggs, then add the buttermilk, sour cream, honey, melted butter, and vegetable oil until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix. Fold in the creamed corn if using.
5. Divide the batter evenly among the 12 muffin cups (about 1/4 cup (60 ml) or 2 1/8 to 2.47 oz (60–70 g) batter per cup). Smooth tops slightly.
6. Bake in the preheated oven for 14–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out with only a few moist crumbs.
7. Remove the muffins from the oven and let them rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
8. Serve warm or at room temperature, with extra honey or honey butter if desired.

Short Description:
Sweet, moist cornbread muffins typical of Oklahoma, lightly honeyed and tender from buttermilk and a touch of sour cream for richness.

Regional Notes:
Oklahoma cornbread muffins lean sweeter than many other Southern versions, often using local honey or added sugar; this recipe uses both honey and sugar plus buttermilk and sour cream to achieve the region's characteristic moist, tender crumb.

1. Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease wells with nonstick spray or melted butter.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In a separate bowl, whisk the eggs, then add the buttermilk, sour cream, honey, melted butter, and vegetable oil until smooth and combined.
4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix. Fold in the creamed corn if using.
5. Divide the batter evenly among the 12 muffin cups (about 1/4 cup or 60–70 g batter per cup). Smooth tops slightly.
6. Bake in the preheated oven for 14–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out with only a few moist crumbs.
7. Remove the muffins from the oven and let them rest in the pan for 5 minutes, then transfer to a wire rack to cool slightly.
8. Serve warm or at room temperature, with extra honey or honey butter if desired.