Corn Muffins

Corn Muffins

46
Anne O. Nymous 0

"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.

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Directions

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  • Prep

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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

46
  1. 55 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...

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...

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

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 !