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Cornmeal Muffins

Makes 12 regular muffins.


  • 1 1/3 cups buttermilk

  • 1/3 cup vegetable oil

  • 2 large eggs

  • 3 tbsp sugar

  • 1 tbsp fresh lime juice

  • 1 cup cornmeal

  • 1 cup all purpose flour

  • 2 tsp finely grated lime zest

  • 1 tsp baking soda

  • 1 tsp salt

  • For the glaze

  • 1½ cups icing sugar, sifted

  • 2 tbsp lime juice

  • ½ tsp finely grated lime zest


  • 1.

    Preheat oven to 375 °F and grease a muffin tin. Whisk buttermilk, vegetable oil, eggs, sugar and lime juice to combine. In a separate bowl, stir together cornmeal, flour, lime zest, baking soda and salt. Add to buttermilk mixture and whisk until smooth (batter will be very fluid). Pour or spoon batter into greased muffin cups, filling ¾ full. Bake for 15 to 18 minutes, until tops are lightly golden brown and muffin springs back when touched.

  • 2.

    For glaze, whisk icing sugar, lime juice and zest until smooth. Brush or drizzle over muffins.

  • 3.

    Cornmeal muffins are best served warm, but these keep well for a day in an airtight container.

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Posted by Rosalie6Report
Hi I would love to make some Blueberry muffins but they have buttermilk in the recipe and I have not got any and can't get any in the supermarket is there any way of making it myself. I think Anna Olsen would know how to do this coul,d someone please reply to my inquiry thank you Rosalie.