Buttermilk Corn Muffins

Buttermilk Corn Muffins are quick and easy to prepare, and just right as a bread to accompany any good down-home cookin’.

Buttermilk Corn Muffins

Buttermilk Corn Muffins

By Sue Lau | Palatable Pastime

Not much I can say about these but…YUM!

I *do* use whole milk buttermilk as that is what I prefer and it has a different consistency from low-fat buttermilk.

I also use Splenda but you can go ahead and use sugar if that’s what you do.

Buttermilk Corn Muffins

Buttermilk Corn Muffins

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Bread, Muffins
Cuisine American
Servings 12 muffins
Calories 214 kcal


  • 1 12-muffin tin


  • 1 1/2 cups all-purpose flour
  • 1/2 cup corn meal yellow
  • 2/3 cup Splenda granular or sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 2 eggs lightly beaten
  • 1/2 cup butter 1 stick, melted


  • Preheat oven to 350F.
  • Stir together the flour, corn meal, Splenda, baking powder and salt in a mixing bowl.
  • Make a well in the center of the flour and pour in the eggs, buttermilk, and melted butter.
  • Gently stir until blended.
  • Divide batter among a twelve-cup greased muffin tin.
  • Bake at 350F for about 25-30 minutes until a toothpick comes out clean and the tops are lightly browned.


From the kitchen of Palatable Pastime


Serving: 1gCalories: 214kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 50mgSodium: 301mgPotassium: 85mgFiber: 1gSugar: 10gVitamin A: 317IUCalcium: 97mgIron: 1mg
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