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    You are in: Home / Recipes / Buttermilk Cornmeal Muffins Recipe
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    Buttermilk Cornmeal Muffins

    Buttermilk Cornmeal Muffins. Photo by PamC

    1/2 Photos of Buttermilk Cornmeal Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    18 mins

    15 mins

    JamesDean'sGirl's Note:

    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:)

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Browse Our Top Muffins Recipes

    Ratings & Reviews:

    • on September 21, 2006

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 03, 2013

      55

      Excellent! I reduced both butter and sugar to 1/4 c. I also mixed the ingredients on my usual way for cornbread--all dry ingredients combined in a large bowl, all wet stuff whisked together in a large measuring cup, then add wet to dry and stir to combine. Went together fast and had a great texture and flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 16, 2012

      55

      SO delish! Had some buttermilk I needed to get rid of last week and found this recipe. What a keeper! The only change I made was reducing the sugar to 1/4 cup. It was plenty sweet that way. I filled the cups 3/4 full and had enough batter to make exactly 13 muffins. Boyfriend gobbled them up in less than 24 hrs! Making more right now to go with venison chili. YUM!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (17)

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    Nutritional Facts for Buttermilk Cornmeal Muffins

    Serving Size: 1 (74 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 180.2
     
    Calories from Fat 56
    31%
    Total Fat 6.2 g
    9%
    Saturated Fat 3.6 g
    18%
    Cholesterol 30.2 mg
    10%
    Sodium 431.0 mg
    17%
    Total Carbohydrate 27.7 g
    9%
    Dietary Fiber 1.0 g
    4%
    Sugars 9.9 g
    39%
    Protein 3.7 g
    7%

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