Easy cornbread muffins

    Easy cornbread muffins


    176 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (146)


    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

    Write a review

    Click on stars to rate