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Cornbread Muffins II

Rated as 4.06 out of 5 Stars

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

25 m servings 179 cals
Original recipe yields 12 servings (12 muffins)

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
  2. 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.
  3. Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts


Per Serving: 179 calories; 6.5 g fat; 26.3 g carbohydrates; 4.7 g protein; 33 mg cholesterol; 443 mg sodium. Full nutrition

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Reviews

Read all reviews 108
  1. 134 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

note that standard recipe makes 24 regular muffins, not 12

Most helpful critical review

I followed the recipe to a "T" and found the muffins to be dry and tasteless

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note that standard recipe makes 24 regular muffins, not 12

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!

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.

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...

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......

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...

I followed the recipe to a "T" and found the muffins to be dry and tasteless

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 ...

Great cornbread! Very easy! We liked them so much that I made them twice in one day.