Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 130
Calories from Fat 23 (18%)
Amount Per Serving %DIV
Total Fat 2.5g 4%
Saturated Fat 1.3g 7%
Monounsaturated Fat 0.9g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 43.4mg 14%
Sodium 209.1mg 9%
Potassium 79.9mg 2%
Total Carbohydrate 22.2g 7%
Dietary Fiber 0.8g 3%
Sugars 2.4g
Protein 3.5g 7%

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Recipe Description
Corn muffins are wonderful served with all kinds of soups, stews and of course, chili.
Prep time
15 min
Cook time
22 min
Ready In
37 min


Serves Tool

Serves To:USMetric
1 Cup(c)  cornmeal
1 Cup(c)  all purpose flour
1/2 Cup(c)  sugar
2 Teaspoon(t)  baking powder
1 Teaspoon(t)  baking soda
1/2 Teaspoon(t)  salt
1   egg
1/3 Cup(c)  buttermilk
1 1/3 Tablespoon(T)  butter, melted


Preheat the oven to 400ÂF . Grease twelve 3 inch muffin cups. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda and salt. In a medium bowl, lightly beat the egg. Beat in the buttermilk and the butter until completely combined. Using a wooden spoon, stir liquid into dry ingredients until just moistened. (Be careful not to over beat or the muffins will have tunnels.) Divide the batter evenly among the prepared muffin cups. Bake 18 to 22 minutes, or until lightly browned on top.

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Buttermilk Corn Muffins
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