Does anyone have a good recipe for Cornmeal Muffins?

I like them rich and moist with butter and This is another recipe that I can't find since we bought a house and moved a year ago.

4 Answers

  • ck1
    Lv 7
    1 decade ago
    Favorite Answer

    From Reiman Publications (Taste of Home magazine, Country Woman mag, etc....their recipes are usually excellent):

    Book: Taste of Home Family Favorites

    Chapter: Breads and Spreads

    Makes 24 servings

    Marilyn Platner, Marion, Iowa

    -2 cupss all-purpose flour

    -2 cups yellow cornmeal

    -1 cup dry milk powder

    -1/4 cup sugar

    -2 tablespoons baking powder

    -1 teaspoon salt

    -1/2 teaspoon baking soda

    -2-2/3 cups water

    -1/2 cup butter or margarine, melted

    -2 eggs, beaten

    -1 teaspoon lemon juice


    -2 tablespoons honey

    -1/2 cup butter (no substitutes), softened


    1. In a bowl, combine flour, cornmeal, milk powder, sugar, baking powder, salt and baking soda.

    2. Add water, butter, eggs and lemon juice; stir until dry ingredients are moistened.

    3. Spoon into 24 greased muffin cups.

    4. Bake at 425° for 13-15 minutes.

    5. In a small mixing bowl, beat together honey and softened butter. Serve with the muffins.


    Here's another one you might enjoy. It's a bit sweeter than others:

    Book: Betty Crocker's Cookbook, 9th Edition

    Chapter: Breads

    Makes 12 servings

    Prep: 10 min; Bake: 25 min

    There are many versions of corn bread. This one, sometimes called Yankee Corn Bread, is sweeter than the Southern Buttermilk Corn Bread recipe.

    -1 cups milk

    -1/4 cup butter or margarine, melted

    -1 large egg

    -1 1/4 cups yellow, white or blue cornmeal

    -1 cup all-purpose flour

    -1/2 cup sugar

    -1 tablespoon baking powder

    -1/2 teaspoon salt


    1. Heat oven to 400°. Grease bottom and side of round pan, 9 X 1 1/2 inches, or square pan, 8 X 8 X 2 inches, with shortening.

    2. Beat milk, butter and egg in large bowl with hand beater or wire whisk. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour into pan.

    3. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm if desired.

    *Spreads with at least 65% vegetable oil can be used.

    **If using self-rising flour, omit baking powder and salt.

    NUTRITION FACTS: 1 Serving Calories 175 (Calories from Fat 45); Fat 5g (Saturated 3g); Cholesterol 30mg; Sodium 260mg; Carbohydrate 29g (Dietary Fiber 1g); Protein 4g % DAILY VALUE: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 6% DIET EXCHANGES: 2 Starch; 1/2 Fat

    Corn Muffins: Grease bottoms only of 12 medium muffin cups, 2 1/2 X 1 1/4 inches, with shortening, or line with paper baking cups. Fill cups about 3/4 full.

    From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

  • 1 decade ago

    1 c milk

    1/2 c butter melted

    1 large egg

    1 1/2 c cornmeal

    1 c flour

    1/2 c sugar

    1 T baking powder

    1/2 t salt

    over 400

    grease muffin pan with shortening fill with about 3/4 mix

  • 1 decade ago

    I cook a lot of things, but I use Jiffy cornmeal muffin mix, it's so easy and you can doctor it up with anything you like.

  • 1 decade ago

    sorry to say, but the best recipe is out of a box

    of Jiffy it is good!!!!

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