Ready in 30 minutes
Based on a recipe from the Aunt Jemima's Yellow Corn Meal package.
"my son loved these muffins! i skipped the baking powder and they came out ok :-) very good, and i like this recipe over other ones cause it uses less sugar!!! so i guess these can be called the "low cal" cornbread muffins :-)"- good_shepherd
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Preheat oven to 425 degrees. In a large bowl, combine corn meal, flour, sugar, baking powder, and salt. Add milk, egg, and oil. Beat until fairly smooth, about 1 minute. Bake in greased or sprayed muffin pan for 15 to 18 minutes or toothpick inserted in center comes out clean. Yields 12 muffins. These freeze very well if used within about a month.
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Ack5887 2 months agoGreat easy recipe!
CherubsProjects 4 months agoI loved these muffins, and so did my family. Though it is w bit too grainy. Adding to favorites now. Thx for the recipe!
Ack5887 9 months agoEasy and quick! Going in my favorites.
1Chefarmiller 1 year agoMade these tonight for dinner with homemade honey butter. They were delicious!
good_shepherd 1 year agomy son loved these muffins! i skipped the baking powder and they came out ok :-) very good, and i like this recipe over other ones cause it uses less sugar!!! so i guess these can be called the 'low cal' cornbread muffins :-)
John-In-NH 6 years agoI enjoy muffins in the morning for breakfast with coffee, sometimes I'll have cereal with them. I substituted the sugar with splenda, they turned out excellent, have not tried them with sugar.
Beachbumette 6 years ago[I posted this recipe.]