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Cornbread Muffins

Makes one dozen standard-sized muffins. See note at the bottom for instructions for preparing as cornbread rather than muffins.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Quick Bread
Servings: 4 -6
Author: Suzanne Cowden


  • 1 cup unbleached all-purpose flour
  • 1 cup yellow cornmeal
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup (1/2 stick) butter melted


  • Preheat oven to 400° F. Grease or paper line a muffin pan with 12 cups.
  • Measure flour, cornmeal, sugar, baking powder, and salt into a large bowl. Whisk well to combine.
  • In another bowl, combine eggs, buttermilk, and butter. Whisk well to combine.
  • Add the wet ingredients to the dry ingredients and stir with a spatula until the ingredients just come together, no more than 20 strokes.
  • Transfer the batter to the prepared muffin tin, filling the cups about 3/4 full.
  • Bake on the middle rack for about 15 minutes, until the muffins are set and not yet starting to brown. Cool for about five minutes in the pan before removing to a rack.


To prepare as cornbread, spoon batter into a greased 9-inch springform pan or pie dish. Bake on oven's center rack until golden brown around the edges and a tester inserted in the center comes out clean, about 25 minutes.