Cornbread Muffins II

Cornbread Muffins II

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"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

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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.


  1. 130 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

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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