Cornbread Muffins

Light and sweet muffins made using corn meal and buttermilk. These muffins go well with spicy chili or had just like that.

I have used King Arthur Gluten-free All purpose flour in this recipe but you can use any brand of your choice. The same batter can be used to make cornbread by baking in a 8″ square pan.



Course: Dessert

Yield: 5 servings

Cooking time: 30 mins

  1. Corn meal-1 cup
  2. Gluten Free-All purpose flour- 1 cup
  3. Fine sugar-1/2 cup
  4. Egg– 1
  5. Buttermilk- 1 cup
  6. Vegetable oil/Canola oil- 1/4 cup
  7. Baking powder- 2 tsp
  8. Salt- 1/2 tsp
  9. Vanilla extract- 1/2 tsp


  • First mix all the dry ingredients in a large bowl using a big whisk.
  • In another bowl mix all the wet ingredients.
  • Combine the wet mixture into the dry and mix gently.
  • Do not over mix the batter!
  • Pour the batter into greased muffin tin using an ice cream scoop.
  • Bake at 400°F for about 20 min. Once done, cool on a wire rack for 10 mins and serve.
  • These muffins taste best when served warm, smeared with some butter on top.
  • Store in an airtight container and when needed, microwave them for about 30 seconds and serve.

One Comment Add yours

  1. Sounds easy enough, looks so delish!

    Liked by 1 person

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