Corn Muffins

Corn Muffins

Anne O. Nymous 0

"Tried these out during Thanksgiving. They were a big hit!"

Ingredients 40 m {{adjustedServings}} servings 195 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 26.6g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
  2. Mix flour, cornmeal, sugar, baking powder, and salt in a large bowl. Add buttermilk, butter, and egg; mix well. Spoon the batter into the prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 15 minutes. Cool in the pans 10 to 15 minutes before removing from pan to cool completely on a wire rack.
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Reviews 44

  1. 52 Ratings


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!


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!