Back to Recipes

Cornbread Muffins

Snacks, Vegetarian, Low Phosphorus, Low Potassium, High Protein, Low Sodium


Based on 12 servings per recipe.

  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1/4 cup honey
  • 1/2 cup almond, soy or rice milk
  • 2 teaspoons vinegar or lemon juice
  • 1/2 cups no salt added canned corn


  1. Preheat oven to 400 degrees.
  2. Use cooking oil spray to lightly grease a muffin pan.
  3. In a large bowl, combine flour, cornmeal, baking soda and sugar.
  4. Mix in butter using a pastry blender or mix in a food processor until butter is pea-sized.
  5. In a separate bowl, beat eggs.
  6. Mix in honey and buttermilk.
  7. Pour egg mixture into the flour mixture stirring until just mixed.
  8. Fold in the corn.
  9. Spoon batter into muffin cups and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

About This Recipe

Honey and buttermilk in this corn muffin recipe make a rich, sweet, and moist muffin.

More recipes like this

Lentil meatballs or patties

Dinner, Lunch, Low Phosphorus, Low Sodium

Low Salt Green Bean Casserole

Holidays, Side Dishes, Low Phosphorus, High Potassium

Brown Bag Popcorn

Snacks, Vegetarian, Low Phosphorus, Low Potassium