Buttermilk Corn Muffins Recipe Recipe

Name: Buttermilk Corn Muffins Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. Yellow cornmeal; 1/2 c. Regular oats; 1 c. Buttermilk; 1 x Egg; 1/2 c. Brown sugar packed; 1 c. Flour; 3/4 tsp Salt; 1 tsp Baking pwdr; 1/2 tsp Baking soda; 1/4 c. Vegatable oil

Servings: persons

1
At least 1 hour before baking, place cornmeal and oats in large bowl; SLOWLY pour in buttermilk; let stand at least 1 hour.
2
When ready to bake; preheat oven to 400.
3
Add in egg and brown sugar to oat mix, mixing well.
4
Add in remaining ingredients; stir till well blended.
5
Spoon batter into greased muffin pan or possibly individual shaped pans; bake 20 min for large muffins, 12 to 15 min for small muffins.
6
Treasure Tip: When making these muffins, don't pour the buttermilk in all at once.
7
Cornmeal absorbs liquid slowly.
8
If you pour the liquid in too fast, your muffins could have a gritty texture.
9
The Tampa Tribune, Feb.

1073

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. Yellow cornmeal, 1/2 c. Regular oats, 1 c. Buttermilk, 1 x Egg, and more.

Yes, Buttermilk Corn Muffins Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk Corn Muffins Recipe

How did you like this recipe?

Frequently Asked Questions