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My review
Cornbread Muffins II
5
CHRISW
"A good cornbread muffin that can be frozen in bags and reheated as needed."
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Ingredients
25 m servings 179Original recipe yields 12 servings (12 muffins)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
- 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.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
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Reviews
Read all reviews 108134 Ratings
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Most helpful positive review
10/14/2001
note that standard recipe makes 24 regular muffins, not 12
Most helpful critical review
12/21/2002
I followed the recipe to a "T" and found the muffins to be dry and tasteless
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Newest
7/21/2002
This was the best cornbread ever. I replaced the sugar with a 1/2 cup honey and cooked in a 9" greased and floured cake pan until a toothpick came out clean. Really, this was very good!
4/30/2001
This is one of the best corn muffin recipes that I have tried. It is not dry and both my daughter and son-in-law really enjoyed these corn muffins.
3/29/2002
I have never had my cornbread come out so well. My husband and kids just loved them. In fact my kids just ate the cornbread for supper -- now that is some good cornbread. I will never make it...
11/21/2002
I needed at least 40 cornbread muffins for my daughter's classroom Thanksgiving feast. I doubled this recipe and got 41 muffins. I actually made it twice because the dog got to my first batch......
9/7/2005
Best corbread muffins I have ever made (or had!) I have tried many recipes (especially with my mom being from the South), and have had a hard time finding a keeper. I added a little cheese, an...
12/21/2002
I followed the recipe to a "T" and found the muffins to be dry and tasteless
11/3/2002
Fantastic recipe. I scaled the recipe amount to half, used an iron mold pan to make eight sticks, and it was PERFECT with vegetable soup. (One tip: If you use a heavy iron pan like I did, let ...
1/2/2001
Great cornbread! Very easy! We liked them so much that I made them twice in one day.