Cornbread Muffins II

95 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

“A good cornbread muffin that can be frozen in bags and reheated as needed.” - by CHRISW

Ingredients

1 3/4 cups cornmeal
3/4 cup all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup white sugar
2 cups buttermilk
2 eggs
1/4 cup vegetable oil

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Metric US

Original recipe yields 12 muffins

Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
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.
Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Amount Per Serving (12 total)

Calories
179 cal
9%

Fat
6.5 g
10%

Carbs
26.3 g
8%

Based on a 2,000 calorie diet

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Reviews (95)

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MIAMOU

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!..." See more"

PATGUZZO

Jun. 21, 2003

"note that standard recipe makes 24 regular muffins, not 12..." See more"

HELEN J. SEWELL

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...." See more"

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