Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe is safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"I prefer butter to margarine, because I trust cows more than I trust chemists."
-Joan Dye Gussow, Nutritionist

The refrigerator light goes on...

There is a choice to be made when baking cornbread: do you use fine ground cornmeal or coarse ground? As you might expect, the former will yield cornbread with a finer texture, while the coarse ground has a more crumbly and coarse texture.


Cornbread Muffins

Servings: 12 | Serving size: 1 muffin or cornstick

Cooking Time: 30 Minutes

I would not multiply this recipe - make two separate batches. Muffins will keep for 24 hours in a plastic bag. To freeze muffins, wrap individually and remove from bag for 20 minutes to thaw. Slice in half and reheat in an oven that has been preheated to 300°F.

Cornbread Muffins recipe from Dr. Gourmet


  • 3/4 cup yellow cornmeal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup non-fat buttermilk
  • 1 large egg
  • 1 Tbsp unsalted butter

Mix all ingredients together in a bowl. Let stand for five to ten minutes.

Line a non-stick muffin tin with muffin papers. Divide the batter into twelve muffins and bake at 325°F for about 15 minutes until golden on top.

Nutrition Facts

Serving size: one muffin

Servings: 12

Amount Per Serving

Calories 110 Calories from Fat 18
% Daily Value
Total Fat 2g 2%
  Saturated Fat 1g 5%
  Monounsaturated Fat 1.5g
  Trans Fat 0g
Cholesterol 20mg 6%
Sodium 270mg 12%
Total Carbohydrates 21g 8%
    Dietary Fiber >1g 3%
    Sugars 7g
Protein 3g
Vitamin A 2% Vitamin C 0%
Calcium 7% Iron 5%
Vitamin K 0mcg Potassium 70mg