Buttermilk Cornbread Muffins

Buttermilk Cornbread Muffins

47

"Honey makes these muffins moist and sweet. This recipe is from The WEBB Cooks, articles and recipes by Robin Webb, courtesy of the American Diabetes Association."

Ingredients

{{adjustedServings}} servings 135 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 3.7 g
  • 6%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a large bowl, combine the cornmeal, flour, baking powder, and soda. Combine eggs, buttermilk, honey, and oil; add slowly to the dry ingredients. Mix until blended. Pour into non-stick muffin cups, making them about two-thirds full.
  3. Bake until golden, about 20 to 25 minutes. Remove the muffins from the pan and cool completely.
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Reviews

47
  1. 54 Ratings

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Very delicious and quick. I tried it for the first time tonight for company and got rave reviews from all guests. Who all left with the recipe. Well worth my time and yours as well

These muffins were indeed moist, but they certainly weren't sweet...in fact, they weren't sweet AT ALL--they were completely bland. As to the moistness, I added kernels of corn as a variation; ...

These corn muffins were pretty good. I have found that alot of recipes are bland and dry. This wasn't as dry as most, but not really moist either. The honey helped to sweeten them slightly, b...