Corn Bread Muffins

Cooking Light

Plan an easy chili, soup, or stew dinner for Thanksgiving Eve, and enjoy this tasty corn bread hot from the oven. Save 2 muffins for the dressing.

6 muffins (serving size: 1 muffin)


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1 cup yellow cornmeal
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
2 tablespoons butter, melted
1 large egg, lightly beaten
Cooking spray


Preheat oven to 400°.

Lightly spoon the cornmeal and flour into measuring cups; level with a knife. Combine cornmeal, flour, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, butter, and egg. Pour buttermilk mixture into cornmeal mixture; stir just until moist.

Spoon the batter evenly into 6 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.

Created date

November 2003

Nutritional Information

Calories 205
Caloriesfromfat 25 %
Fat 5.6 g
Satfat 2.9 g
Monofat 1.5 g
Polyfat 0.5 g
Protein 6.1 g
Carbohydrate 32.1 g
Fiber 2.1 g
Cholesterol 48 mg
Iron 1.1 mg
Sodium 345 mg
Calcium 111 mg