Cornbread Muffins

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These muffins are quick and easy to make. I freeze them shortly after baking to keep them moist.

Preparation time: 15 mins
Cooking time: 15-18 mins

Difficulty: Easy - for beginners
Serves: 12

Dietary guidance: v n 

Tags: snack · side ·


3/4 cup all-purpose flour
1 3/4 cups cornmeal
1/4 teaspoon baking soda
4 teaspoons baking powder
1/4 cup white sugar
1 teaspoon salt
pinch of cinnamon
2 cups buttermilk
2 eggs
1/4 cup vegetable oil


1. Preheat the oven to 450 degrees F (230 degrees C). Lightly grease twelve muffin cups (if you're not using a non-stick pan), or line them.
2. Mix cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar together in a large bowl. Beat together buttermilk, eggs and vegetable oil in another bowl. Pour wet ingredients into dry and mix well. Pour batter into muffin cups. (They will be full to the top.)
3. Bake 15-18 minutes, or until muffin tops turn slightly brown and a toothpick comes out clean.

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