Cornbread Muffins II recipe

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Ingredients

1 ¾ cups cornmeal
¾ cup all-purpose flour
4 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
¼ cup white sugar
2 cups buttermilk
2 eggs
¼ cup vegetable oil

Nutrition Info

178.5 calories
carbohydrate: 26.3 g
cholesterol: 32.6 mg
fat: 6.5 g
fiber: 1.5 g
protein: 4.7 g
saturatedFat: 1.2 g
servingSize: -
sodium: 443.5 mg
sugar: 6.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 muffins

Recipe Note

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

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