Corn Muffins22 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 40 min
“Tried these out during Thanksgiving. They were a big hit!” - by Anne O. Nymous
Original recipe yields 12 muffins
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups.
- 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.
- 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.
Amount Per Serving (12 total)
- 195 cal
- 8.6 g
- 26.6 g
Based on a 2,000 calorie diet
Reviews (22)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 ..." See moreand 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!"
"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 vine..." See moregar 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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