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Cornbread Muffins II

Cornbread Muffins II

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CHRISW

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 179 kcal
  • 9%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 443 mg
  • 18%

Based on a 2,000 calorie diet

Directions

  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

PATGUZZO
81
6/21/2003

note that standard recipe makes 24 regular muffins, not 12

MIAMOU
78
6/21/2003

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!

HELEN J. SEWELL
41
6/21/2003

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.