Buttermilk Corn Muffins

The aroma of home-baked corn muffins is almost as good as eating them! Mmm!

  • Prep Time 10 min
  • Total Time 25 min
  • Servings 12

Ingredients

1 3/4
cups cornmeal
1
cup Original Bisquick™ mix
1/3
cup sugar
1/2
cup butter or margarine, melted
1
cup buttermilk
1
teaspoon baking soda
2
eggs, slightly beaten

  • 1 Heat oven to 400°F. Line 12 muffin cups with paper baking cups, or grease bottoms only of muffin cups with shortening.
  • 2 In large bowl, stir all ingredients until blended. Divide batter evenly among muffin cups.
  • 3 Bake muffins 14 to 17 minutes or until golden brown. Remove from pan to wire rack.

Expert Tips

Don't have buttermilk? Don't worry. You can use 1 tablespoon white vinegar plus enough milk to measure 1 cup.

Cornmeal is simply dried and ground corn. Available in fine, medium and coarse grinds, cornmeal can be white, yellow or even blue. Most cornbreads and muffins are made with medium or coarse meal.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
230
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
6g,
6%
),
Cholesterol
60mg
60%;
Sodium
330mg
330%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.