Rating: 3.13 stars
15 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1

Serve these cornbread muffins with our Buttermilk Chicken.

Everyday Food, June 2010

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Yield:
Makes 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl,combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.

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Reviews (2)

15 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
09/20/2011
Loved it. I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious. I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.
Rating: Unrated
02/21/2011
Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.