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Buttermilk Corn Muffins

Recipes »  Bread  »  Muffins

The aroma of home-baked corn muffins is almost as good as eating them! Mmm!

Yield: 12 Ready in 45 minutes

Cuisine: AmericanMain Ingredient: Corn Meal

(4, 2) 100% would make again (reviews)

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Try Soon58 people trying soon

Buttermilk Corn Muffins
this is my photo, not my recipe, CCheryl photo by CCheryl Give a medal for this photo
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Verified by stevemur

Servings          
Original recipe makes 12
1 3/4 cupsCornmeal
1 cupOriginal Bisquick mix
1/3 cupSugar
1/2 cupbutter or margarine; melted
1 cupButtermilk
1 teaspoonBaking soda
2 Eggs; slightly beaten

Buttermilk Corn Muffins Preparation

1. Heat oven to 400F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.

2. In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.

3. Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

High Altitude (3500-6500 ft): Heat oven to 425F. Use 1 1/4 cups buttermilk.

Notes

Nutrition Information

1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 60mg; Sodium 330mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2

*Percent Daily Values are based on a 2,000 calorie diet.

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  • this is my photo, not my recipe, CCheryl photo by CCheryl CCheryl

    • Calories Per Serving: 255
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    Buttermilk Corn Muffins Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    These were good, but I think i cooked them a tad too long. Dry and very firm. We tend to like moister and lighter. Will try again with less bake time.
    1 years, 4 months, 1 weeks, 21 hours, 45 minutes ago
    Nutrition Information


    1 Serving: Calories 230 (Calories from Fat 100); Total Fat 11g (Saturated Fat 6g, Trans Fat ncg); Cholesterol 60mg; Sodium 330mg; Total Carbohydrate 28g (Dietary Fiber 2g, Sugars ncg); Protein 4g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2
    *Percent Daily Values are based on a 2,000 calorie diet.

    [I posted this recipe.]
    5 years, 4 months, 3 days, 1 hours, 25 minutes ago

    Tags

    1. Bake
    2. Bread
    3. Corn Meal
    4. American
    5. Winter

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