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Corn Muffins

Corn Muffins

Serves: 12

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Total Time: 


1 1/2 cups white cornmeal
1/2 cup all-purpose flour
4 teaspoons sugar
2 1/4 teaspoons baking powder
1 teaspoon salt
3/4 cup cold water
1/2 cup vegetable oil
1/2 cup buttermilk
2 large eggs


Heat the oven to 450 degrees. Grease or line a 12-cup muffin tin.

In a large bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the water, oil, buttermilk and eggs. Beat vigorously until all of the ingredients are thoroughly combined, about 45 seconds. Pour into  the prepared muffin cups and bake until golden brown, 15 to 20 minutes. Serve warm.


Per serving: 174 calories (percent of calories from fat, 53), 3 grams protein, 18 grams carbohydrates, 1 gram fiber, 10 grams fat, 32 milligrams cholesterol, 300 milligrams sodium.

About the recipe

The great Colonnade, an Atlanta institution since 1927, knows Southern cooking. These muffins are a perfect example. Serve warm with a dollop of butter. Recipe courtesy of The Colonnade in Atlanta, Ga.