Perfectly tender and moist, this Corn Muffin Recipe is the last one you’ll need! A savory muffin with a hint of sweetness, it is the perfect companion to your dinner.
Preheat the oven to 450ºF. Spray a 12-cavity muffin tin with nonstick cooking spray.
In a medium to large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.
In another bowl, or in a large liquid measuring cup, whisk together the buttermilk, yogurt, butter and egg.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not over mix.
Divide the batter evenly between the 12 cups, filling each about 2/3 full.
Place the tin in the oven and immediately turn the temperature down to 350º.
Let the muffins bake until a tester inserted in the middle comes out clean, about 16 minutes.
Notes
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.