Buttermilk Corn Bread

I love corn bread. I’m also kind of obsessed with Frank Zappa, and Frank Zappa was a Muffin Man. So here are some scrumptious buttermilk corn bread muffins for all the corn bread fans and the Zappa fans out there.


1 cup cornmeal
1 cup all-purpose flour
1 tbsp. sugar*
1/2 tsp. salt
1/2 tsp. baking soda
2 eggs
3/4 cup melted butter
1 tsp. olive oil
1 1/4 cup of buttermilk

*Most recipes go overkill on sugar. Less is more.


Turn oven on to 375ºF (190ºC). Mix the dry ingredients together. Add the melted butter and mix with a wooden spoon, working out the clumps so that the mixture resembles couscous. Add the eggs and mix gently. Add the buttermilk gradually, mixing gently and working out any remaining clumps. Bake in a buttered muffin pan for 15 minutes. Or, for a skillet loaf, bake for 30 minutes in a buttered cast iron skillet.

Serve with berry jam or alongside red beans and rice.

Coming soon is a vegan version of this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *