- 1-1/4 cups cornmeal
- 1 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/3 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 3/4 cup vegetable oil
- In a bowl, combine cornmeal, flour, sugars, baking soda and salt. In another bowl, beat egg, buttermilk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 425° for 12-15 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack. Yield: 1 dozen.
Reviews forCoffee Shop Corn Muffins
"I was looking for a super quick and super tasty cornbread to throw together with leftovers and this recipe fit the bill! Instead of vegetable oil, I used a mix of half unsweetened applesauce and half orange olive oil and an IN LOVE with the results!!! Can’t wait to eat the leftovers for breakfast over the next few days!!!"
"My husband just loves these!"
"what can i replace the buttermilk with?"
"I have not made these yet but they seem to be what I'm looking for. baking recipes must be followed to the T, it's a science. ie. buttermilk is LIQUID NOT powdered. Powdered is NOT Liquid. Just my 2 cents."
"By far my favorite corn muffin recipe, love the texture, flavor and moistness. I make my own "buttermilk" with lemon juice and milk and they are always yummy!"
"Everyone liked these! I used real buttermilk and they are yum! Adding them to my recipe box!"
"I had to post a 2nd time because I failed to give this recipe a star rating and found no way to go back and edit my initial review to include it."
"Followed this recipe to the letter with the exception of using Canola Oil and powdered buttermilk. Neither of which should have made a negative difference. But I found them only acceptable. They did indeed crumble and were barely sweet. I also didn't like the darkened color caused by the addition of brown sugar instead of white."
"My late mother-in-law made it our business to try corn muffin recipes we liked as well as the Jiffy mix. When I finally found this recipe in a ToH mag years ago, we knew it was a keeper. Everyone loves it. I miss Ruth very much and I think of her whenever I fix these muffins for my family."
"These are very good muffins - lightly sweet and somewhat moist. They keep well at room temperature so they are great to send in a "care package" to college students, especially when you include a small container of honey with them."