Corn Muffin Recipe (Corn Muffins)
Corn Muffin Recipe - These moist, sweet and perfect corn muffins are way better than any box mix! Drop the box and make them from scratch!!
Prep Time15 minutes mins
Cook Time14 minutes mins
Total Time29 minutes mins
Course: Bread
Cuisine: Southern
Servings: 20 muffins
Calories: 99kcal
- 1 1/4 cup cornmeal
- 3/4 all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 1/4 cup oil
- 1/4 cup sour cream
Preheat oven to 400 degrees and line muffin pan with muffin liners.
In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt until combined.
In a separate medium sized bowl, whisk together buttermilk, egg, oil and sour cream until combined then pour wet ingredients into dry ingredients and mix until it just comes together. No need to overmix but make sure it is well combined.
Add batter to muffin liners going about ⅔-¾ of the way up and bake for 14-20 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool and enjoy.
You can vary the amount of sugar in these corn muffins to fit your preference. Some like sweet cornbread, so if you want yours less sweet, reduce the sugar.
Leftovers can be stored at room temperature wrapped in aluminum foil or in an air tight container. It will stay fresh for up to 1-2 days this way.
To store longer, place the leftover cornbread in the refrigerator and it will last 3-4 days.
To freeze it, you wrap it tightly in aluminum foil or plastic wrap, and then place it in a resealable plastic bag. It will stay fresh for 2-3 months in the freezer.
Calories: 99kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Cholesterol: 12mg | Sodium: 190mg | Potassium: 75mg | Sugar: 5g | Vitamin A: 50IU | Calcium: 28mg | Iron: 0.4mg