1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 Muffins 88g Recipe makes 10 Muffins)
Calories 315
Calories from Fat 159		(50%)
Amount Per Serving		%DV
	Total Fat 17.7g	27%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 9.3g
	Trans Fat 0.1g
Cholesterol 22mg		7%
Sodium 283mg		11%
Potassium 126mg		3%
Total Carbohydrate 36.3g		12%
	Dietary Fiber 1.5g	5%
	Sugars 15.1g
Protein 4.0g		7%
how is this calculated?

Menus using this recipe:

Moving: Cleaning out the Pantry Menu #3

HeatherFeather

people who like this recipe also like:

Coffeehouse Cornbread Muffins

By: HeatherFeather

Japanese Mum's Chicken

By: JustJanS

To Die for Crock Pot Roast

By: yooper

Sesame Carrots

By: JustJanS

Amish Baked Oatmeal

By: Shari2

Coffee Shop Cornbread Muffins

Recipe #15509 | 30 min | 10 min prep | add private note

⁽²⁷⁾ RATE IT NOW Print Recipe

By: 1Steve
Dec 9, 2001

Delicious both at breakfast or as part of the breads served at a holiday meal. Especially nice at Thanksgiving or Christmas served alongside the turkey or ham.

10 -12 Muffins (change servings and units)

Ingredients

1 1/4 cups yellow cornmeal
1 cup unsifted flour
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 egg
1 cup buttermilk
3/4 cup oil

Directions

1
In a bowl, stir together corn meal, flour, sugar, baking soda, salt and brown sugar.
2
In a second bowl, whisk egg with buttermilk (or sour milk) and oil.
3
Add liquid ingredients to dry ingredients all at once, stirring just until blended.
4
Spoon into well greased muffin pans, filling about ¾ full.
5
Bake in a preheated 425°F oven for 20 minutes or until a golden brown.
6
Enjoy warm, cooled to room temperature or split and toasted.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Mom's Simple Granola

Chicken Parmesan

Asian Inspired Coconut Crab Cakes

Spicy Macaroni and Cheese

Sweet Milk Dinner Rolls

Featured Reviews for This Recipe

From: Get's Alot

On Dec 17, 2008

That's sum gud stuff thare manard!!!...lol I put a tad less of the sugar's in..came out great.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: ktenille

On Nov 4, 2008

I made these muffins and they were a beautiful compliment to our chili dinner. Of course now, my family wants these all the time. I made them in a silicone pan so I didn't use muffin cups and they turned out wonderfully. Thanks so much for a great recipe! These have also become a favorite at the breakfast table. When we make them for breakfast we make them without cups in the mini muffin tin for bite sized deliciousness! This recipe is fantastic!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Daphne2002

On May 24, 2003

These were great! I only used the brown sugar and left out the white. I still found them just a little two sweet, but that is just personal preference. The brown sugar did give them a wonderful flavor. Super easy. Thanks!

5 people found this review helpful

Was this review helpful to you? YES | NO

From: FrancineM

On Mar 9, 2003

my dad and boyfriend (who is obsessed w/ corn muffins) gave two thumbs up! i liked them with a little i cant believe it's not butter spray! and i used red. fat buttermilk, 1/2 sugar and 1/2 splenda, and some applesauce in place of the oil...still delicious!

4 people found this review helpful

Was this review helpful to you? YES | NO

Read all 28 reviews