Buttermilk Corn Muffins

Buttermilk Corn Muffins

Ready in 45 minutes
3 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Buttermilk Corn Muffins"

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


Ingredients

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1 3/4 cups Cornmeal
1 cup Original Bisquick mix
1/3 cup Sugar
1/2 cup butter or margarine; melted
1 cup Buttermilk
1 teaspoon Baking soda
2 Eggs; slightly beaten

Original recipe makes 12

Servings  

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.

Credits

Added on Award Medal
Verified by stevemur

this is my photo, not my recipe, CCheryl
CCheryl

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Reviews

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Easy to make, and a good use of cornmeal. Simple to assemble and ready in no time at all. Fill the muffin cups about 3/4 full and the batter will work out evenly among the 12 muffin tins.
timgraham1 3 months ago

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.
sondrad 3 years 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.]
rgcurrie@wbcable.net 7 years ago

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