Easy cornbread muffins

Easy cornbread muffins


170 people made this

About this recipe: These deliciously moist muffins are quick to make. They do well with soups or chilli con carne. They are freezer friendly, so feel free to double the batch.


Makes: 12 

  • 215g dry polenta (cornmeal)
  • 100g plain flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 4 tablespoons caster sugar
  • 475ml buttermilk
  • 2 eggs
  • 4 tablespoons vegetable oil

Prep:15min  ›  Cook:15min  ›  Ready in:30min 

  1. Preheat oven to 230 C / Gas 8. Lightly grease or line a 12-hole muffin tin.
  2. In a large bowl, mix together polenta, flour, baking powder, bicarbonate of soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin tin.
  3. Bake in preheated oven for 15 minutes or until a skewer inserted into the centre of a muffin comes out clean.

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Reviews (13)


yummy and super-easy to make. I substituted wholewheat flour and home-made oat milk. I was a little surprised though that after 25 minutes they still weren't as 'done' as i expected, eespecially since i used mini-muffin tins and not full size. - 05 Dec 2011


this was a light, simple and tasty recipe, very nice and easy to whip up - 25 Nov 2010


Altered ingredient amounts. i added about a tablespoon more sugar and oil, but it's just a personal preference really - 25 Nov 2010

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