Corn Muffins

Corn Muffins

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Anne O. Nymous 1

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

40 m servings 195 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 358 mg
  • 14%

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.

Directions

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  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.

Reviews

52
  1. 64 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 n...

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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 ...

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

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 whit...

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.

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 i...

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

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 mu...

I have been trying a lot of corn muffin recipes this is the best ever, soooo moist! I added @ 1/4 cup of chopped jalapeƱos and 1/4 cup of cheddar cheese to batter.... The best !

New go to recipe for corn muffins. Super easy and super good. Used sugar sub and still tasted awesome.

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