Randy Mayor; Cindy Barr
Yield:
10 servings (serving size: 1 muffin)

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Lightly spoon flour and cornmeal into dry measuring cups; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk, oil, and egg whites; add to flour mixture, stirring just until moist.

Step 3

Spoon batter into 10 muffin cups coated with cooking spray. Sprinkle evenly with cheese. Bake at 425° for 10 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Serve warm.

Ratings & Reviews

BlueeyedSara7's Review

BlueeyedSara7
May 29, 2013
I replaced the all-purpose flour with white whole-wheat flour and ground flax seed (for a total of one cup.) I will make again but next time I will follow anniepalmer81's advice to add a bit more sugar because I like corn muffins to be slightly sweet.

anniepalmer81's Review

anniepalmer81
February 06, 2010
We liked these a lot. I did add a bit more sugar, but I loved the contrast of the sweetness with the Parmesan crust on top. We'll enjoy making these again.