Rating: 4 stars 4
137 Ratings
  • 5 star values: 66
  • 4 star values: 39
  • 3 star values: 17
  • 2 star values: 5
  • 1 star values: 10

A good cornbread muffin that can be frozen in bags and reheated as needed.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.

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  • In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.

  • Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts

179 calories; protein 4.7g; carbohydrates 26.3g; fat 6.5g; cholesterol 32.6mg; sodium 443.5mg. Full Nutrition
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