Recipe courtesy of Kimberly Schlapman

Cornbread Muffins with Cajun Butter

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  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 12 muffins
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Cornbread Muffins: 

Nonstick cooking spray, for greasing the muffin tin

1 1/2 cups buttermilk

1/4 cup vegetable oil

1 large egg

2 cups self-rising cornmeal mix, such as Martha White

Pinch of salt

Cajun Butter:

1 stick unsalted butter, softened

1/2 teaspoon brown sugar

1/2 teaspoon chili powder

1/2 teaspoon dried oregano

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon ground black pepper


  1. For the cornbread muffins: Preheat the oven to 425 degrees F. Grease a regular-size muffin tin. Mix the buttermilk, vegetable oil and egg in a bowl. Add the cornmeal mix and salt and stir. The batter should be pourable. Pour the batter into the prepared muffin tin, filling the cups three-quarters full. Bake for 12 to 15 minutes. For the Cajun butter: Mix the butter, brown sugar, chili powder, oregano, cayenne, garlic powder, salt and pepper in a bowl. Spread on the corn muffins.