Corn Muffins

Corn Muffins

36 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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Ingredients

Adjust Servings

Original recipe yields 12 muffins

Directions

  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 (36)

Rate This Recipe
Ollianna786
20

Ollianna786

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!

a.j.
16

a.j.

Good basic recipe. Can whip these up in no time. Love that it's completely from scratch.

phose9
16

phose9

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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Nutrition

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

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