"Tried these out during Thanksgiving. They were a big hit!" — Anne O. Nymous
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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 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!
Disappointed. I followed the recipe exactly and it was just ok - I thought it was very bland tasting.
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 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!
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 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!
I have been trying a lot of corn muffin recipes this is the best ever, soooo moist! I added @ 1/4 cup of chopped jalapeños and 1/4 cup of cheddar cheese to batter.... The best !
Very good, This is my Mothers cornbread recipe but she uses less sugar, 3TB. Enjoyed them!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 77
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