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Cornmeal Muffins

Rated as 2.67 out of 5 Stars

"In El Dorado, Arkansas, Dorothy Smith can throw together these tender treats in no time. She just adds egg and milk to her blend to bake these golden cornmeal muffins that are a nice accompaniment to most entrees."
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10 m servings
Original recipe yields 48 servings


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  1. In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months.


  • To prepare muffins: In a bowl, combine egg and milk. Stir in 2-1/2 cups of cornmeal mix just until blended (batter will be thin). Fill greased muffin cups two-thirds full. Bake at 425 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 1 dozen.


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These are easy and tasty. A nice standard recipe you shouldn't be without.

I found the directions to be a little confusing. Plus, when the recipe prints out, the footnotes are not included. (The footnotes are essential because it provides the cooking time and temperatu...

Not a very good recipe, it calls for 4 cups of flour but in the instructions doesn't explain when to add flour?????