Cornbread Muffins II Recipe -
Cornbread Muffins II Recipe
  • READY IN 25 mins

Cornbread Muffins II

Recipe by  

"A good cornbread muffin that can be frozen in bags and reheated as needed."

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Ingredients Edit and Save

Original recipe makes 12 muffins Change Servings
  • PREP

    10 mins
  • COOK

    15 mins

    25 mins


  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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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2003

note that standard recipe makes 24 regular muffins, not 12

Most Helpful Critical Review
Jun 21, 2003

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

Jun 21, 2003

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!

Jun 21, 2003

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.

Jun 21, 2003

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 a different way again. This recipe is so easy that your children 3 & up can help put it together. --- Crystal

Jun 21, 2003

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...she loved them. So did the kids in my daughter's class.

Sep 07, 2005

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, and they were very good ... but still would have been good without the cheese.

Jun 21, 2003

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 them cool a couple of minutes before loosening with a butter knife.) Great taste, texture, and consistency. This one is definitely going in my notebook.


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  • Calories
  • 179 kcal
  • 9%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 443 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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