Corn Muffins Recipe -
Corn Muffins Recipe
  • READY IN 40 mins

Corn Muffins

Recipe by  

"Tried these out during Thanksgiving. They were a big hit!"

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  2. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Nov 28, 2012

Exactly what I was looking for. I couldn't find my old recipe so I was looking for something similar and this was perfect. I did reduce the sugar to 1/4 cup because I prefer my cornbread less sweet and found they needed a bit more time in the oven. I guess my oven is a bit cooler than the original poster's oven. Other than that, I followed the recipe as written and they turned out great. Thanks!

Most Helpful Critical Review
Jan 05, 2014

Disappointed. I didn't like the taste. I either didn't like the buttermilk taste as much as I thought I would or I added too much salt. When I measured the salt I didn't level it off. Still next time I would only add 1/2 tsp salt. I also reduced the sugar to 1/3 cup instead of half cup which worked out well. Also I used Bobs Red Mill medium grind cornmeal. Next time see if finely ground corn meal is available, as the muffins tasted gritty. Muffins were overly crumbly.

Oct 11, 2012

Good basic recipe. Can whip these up in no time. Love that it's completely from scratch.

Sep 06, 2012

YUM! I was out of eggs so I substituted 1 tbsp of milled golden flax-seed +3 tbsps water for the egg, all I had was canned milk so I did 1/2 cup canned milk and 1/2 cup of water + 1 tbsp of white vinegar for the buttermilk and they still turned out great! Will save this one to my recipe box and I may even reduce the sugar and try for sweet cornbread with it. It was sweet, moist and non-crumbly. Held together great! Thanks for sharing!

Jan 25, 2013

The family loved this recipe! I didn't have buttermilk so I did a cup of milk and 1 tablespoon of white vinegar (and let it sit for 10 mins.

Oct 05, 2012

Here's my healthier version: I used oat flour instead of all purpose flour, to make them gluten free. I used 1/4 cup of Stevia in the Raw instead of sugar and added a mushy banana to the wet ingredients. I used 1/4 cup of coconut oil in place of butter. I will use only 1/2 tsp. salt next time. Tasted so yummy!

Aug 26, 2012

Very good, This is my Mothers cornbread recipe but she uses less sugar, 3TB. Enjoyed them!

Mar 30, 2013

These came out very well. I used 1 tablespoon of white vinegar in a cup of milk and let it sit for 10 minutes in place of buttermilk, but otherwise followed the recipe exactly. These came out much better than I was expecting and are probably the best corn muffins i've ever had, rivaling even my grandmother's. Very happy with the result. :) The only thing I might try next time is a few minutes before I take them out of the oven, i'll brush the tops of them with a little bit of butter so they get a little more golden. They cooked perfectly and the sides and bottom are perfectly brown, it's just that the tops are still pale though that may just be because of my style of oven. 5 star recipe though, my thanks to the uploader for what will likely be something I make often.


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  • Calories
  • 195 kcal
  • 10%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 358 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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