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Cornbread Muffins II

Cornbread Muffins II


"A good cornbread muffin that can be frozen in bags and reheated as needed."
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25 m servings 179 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
  2. In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
  3. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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Read all reviews 106
  1. 131 Ratings

Most helpful positive review

note that standard recipe makes 24 regular muffins, not 12

Most helpful critical review

I followed the recipe to a "T" and found the muffins to be dry and tasteless

Most helpful
Most positive
Least positive

note that standard recipe makes 24 regular muffins, not 12

This was the best cornbread ever. I replaced the sugar with a 1/2 cup honey and cooked in a 9" greased and floured cake pan until a toothpick came out clean. Really, this was very good!

This is one of the best corn muffin recipes that I have tried. It is not dry and both my daughter and son-in-law really enjoyed these corn muffins.

I have never had my cornbread come out so well. My husband and kids just loved them. In fact my kids just ate the cornbread for supper -- now that is some good cornbread. I will never make it...

I needed at least 40 cornbread muffins for my daughter's classroom Thanksgiving feast. I doubled this recipe and got 41 muffins. I actually made it twice because the dog got to my first batch......

Best corbread muffins I have ever made (or had!) I have tried many recipes (especially with my mom being from the South), and have had a hard time finding a keeper. I added a little cheese, an...

I followed the recipe to a "T" and found the muffins to be dry and tasteless

Fantastic recipe. I scaled the recipe amount to half, used an iron mold pan to make eight sticks, and it was PERFECT with vegetable soup. (One tip: If you use a heavy iron pan like I did, let ...

Great cornbread! Very easy! We liked them so much that I made them twice in one day.

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