Cornbread Muffins



Serving size

1 muffin or cornstick
30 Minutes

I would not multiply this recipe – make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.

Cornbread Muffins


3/4 cup Yellow cornmeal
1 cup Enriched all purpose white flour
1/3 cup Sugar
3 tsp. Baking powder
1/2 tsp. Salt
1 cup Reduced fat buttermilk
1 large Egg(s)
1 Tbsp. Unsalted butter


Mix all ingredients together in a bowl. Let stand for five to ten minutes.

Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is NOT safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.

"I prefer butter to margarine, because I trust cows more than I trust chemists."

Joan Dye Gussow, Nutritionist