Total Time
Prep 18 mins
Cook 15 mins

These are my sister-in-law's favorite "plain" muffin and can put bakery corn muffins to shame! Cut them in half, toast them lightly, and spread with honey butter. Bite and smile:)

Ingredients Nutrition


  1. Preheat oven to 400*F.
  2. Have ready 12 greased and or paper-lined muffin cups.
  3. In a large bowl, combine the buttermilk and cornmeal; set aside.
  4. In another bowl, combine the flour, baking powder, baking soda, salt, and sugar.
  5. In another bowl, whisk together the egg and melted butter; add the cornmeal mixture and mix well.
  6. Add to the flour mixture just until combined; do not overmix.
  7. Fill prepared muffin cups 2/3 cup full; bake 15 minutes.
  8. Serve warm.
Most Helpful

Have made these several times, the 2nd time using mostly whole wheat flour, used only 1/4 c. sugar, substituted 1/4 c. olive oil for the melted butter. Worked fine for us! Very easy to make too.

Marzy September 21, 2006

Just made a double batch of these along with a nice big jar of pumpkin butter for the family to enjoy on Halloween. They taste amazing! I did make one addition of 3 cobs of fresh corn. I cut them from the cob and put them in a sauce pan for about 5-10 minutes on high before adding them to the batter. I have to say it made a huge wonderful addition to the muffins!

Sky S. October 30, 2015

No one cared for these mainly because we couldn't taste the corn flavor.

squeaks2much September 21, 2015