Corn Muffins

Corn Muffins

35 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    40 m
Anne O. Nymous
Recipe by  Anne O. Nymous

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

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Adjust Servings

Original recipe yields 12 muffins


  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 (35)

Rate This Recipe


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!

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Amount Per Serving (12 total)

  • Calories
  • 195 cal
  • 10%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 26.6 g
  • 9%
  • Protein
  • 3.2 g
  • 6%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 358 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Krissy's Best Ever Corn Muffins


next recipe:

Savory Corn Muffins