Savory Cornbread Muffins flavored with scallions, sharp cheddar, and corn kernels. Everything comes together in less than 15-minutes and bakes in less than half an hour. A great accompaniment to serve along with all your winter chilis or just by itself as a savory muffin for breakfast.
This recipe is adapted (with minor changes) from Healthyish, which will come out on January 9th, 2018. A copy of the book was sent to me by the publisher, Abrams, as a part of their Abrams Dinner Party. As always, all opinions listed below are mine.
The incredibly cold weather continues to rule our lives. This morning, I had my first ever frost bite when I mistakenly forgot my gloves at home. I was on my way to the supermarket and in that 3-minute short walk from my car to the store, my hands got all cracked. It was -10 F degrees, but felt like -24. Needless to say, it was a lesson learned. We decided to not leave the house unless we have to until the temperatures rise. Currently, I have a big pot of this heartwarming turkey and bean chili on the stovetop simmering and these cornbread muffins are in the oven baking.
About The Recipe:
I don’t know about you, but for me what I serve with my chili is just as important as the chili itself. I can’t think of a better accompaniment than these cornbread muffins. They are flavored with sharp cheddar, scallions, and fresh corn. With every bite you get a little bit of each of those ingredients making it extra rich and flavorful.
Once you have all the ingredients, all you do is to mix the dry and wet ingredients and scoop them into your muffin tin. Once they are ready, it takes less than 30 minutes for them to bake.
I know a lot of people love Jiffy Cornbread Muffin mix, and believe me, I used to be one of them. However, I promise you, this is just as good, if not better. And the best part is that the recipe below includes none of the hard-to-read ingredients in their mixes. You know what goes in there and the process is not much different. So I say, we all have no excuse but to make our own.
A Few Notes on The Recipe:
– When you are filling the muffin tins, be sure to fill them all the way up. If you end up with more batter, bake them as a second batch.
– These muffins would be fresh up to 3 days if kept in an airtight container on the kitchen counter.
– This recipe uses only a teaspoon sweetener (honey). If you are a lover of sweet cornbread, I would recommend giving this Jalapeno and Scallion Cornbread recipe a try instead.
– If you prefer to freeze them, you can do so after they are baked and fully cooled. Simply place them in an airtight container and keep in the freezer up to a month. When ready to serve, thaw them on the counter for half an hour and heat in a preheated 250 degree oven for 10-15 minutes.
– You can use fresh, frozen or canned corn. If you decide to use frozen corn, let it thaw on the counter for 20 minutes and be sure to drain any of the liquid it generates as it is thawing. And if you are using canned corn, again, be sure to drain it before adding it into the batter.
– When I want to switch things up, I sometimes add a half a cup of chopped fresh dill into the recipe. If you are a lover of dill, I recommend giving it a try.
– While I usually serve this as an accompaniment to my chilis (like you see in the above photos), or recently, with this vegetable beef soup, these cornbread muffins also make a great savory breakfast muffin to serve along with egg dishes or even just by itself with some butter and jam.
- Prep Time: 15 min
- Cook Time: 25 min
- Total Time: 40 minutes
- Yield: 12
- Category: Bread
- Method: Baking
- Cuisine: American
- 1 stick (4 ounces or 113 gr.) unsalted butter, melted and cooled
- ¾ cup (180ml) whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon honey
- 1 ¼ cups (155 gr) whole-wheat flour
- 1 cup (180 g) fine-grind cornmeal
- 1 tablespoon baking powder
- 2 teaspoons Kosher salt
- ¼ teaspoon black pepper, freshly ground
- 2 cups fresh (or frozen and thawed) corn kernels
- 1 cup (55 g) scallions, sliced, from a small bunch
- 1 cup (4 oz / 115 gr) sharp Cheddar cheese, grated and divided
- Handfull of dill, as garnish (optional)
- Pre-heat the oven to 425 degrees. Line a lightly greased 12-muffin pan with liners and set aside.
- In a medium size mixing bowl, whisk together butter, milk, eggs, and honey until fully combined. Set aside.
- In another mixing bowl, mix together whole-wheat flour, cornmeal, baking powder, salt, and pepper.
- Add in the wet ingredients into the dry ones and mix until combined. You should have a smooth but mildly thick batter.
- Stir in the scallions and ½ cup of the cheese.
- Divide the batter evenly among the prepared muffin cups. Sprinkle each muffin with the rest of the cheese.
- Bake until golden brown and a toothpick inserted in the middle of a muffin comes out clean, 22-25 minutes.
- Cool in the pan for 5 minutes and then transfer to a wire rack to cool completely. Garnish with dill (if preferred) and serve.
- As I mentioned in the post, I serve them with soups and chilis. I personally like them when they are still warm, but they are very good when they are at room temperature. Additionally, they make the best savory breakfast muffins that you can serve with butter and jam.
- These muffins would be fresh up to 3 days if kept in an airtight container.
- If you prefer to freeze, you can do so after they are baked and fully cooled. Simply place them in an airtight container and keep in the freezer up to a month. When ready to serve, thaw them on the counter for half an hour and heat in a pre-heated 250 degree oven for 10-15 minutes.
- Serving Size: 1
- Calories: 223
- Sugar: 2.5g
- Sodium: 426.9mg
- Fat: 9.9g
- Carbohydrates: 29.2g
- Fiber: 2.7g
- Protein: 5.3g
- Cholesterol: 52.9mg
About Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life
This recipe has been adapted from Healthyish: A Cookbook with Seriously Satisfying, Truly Simple, Good-For-You (but not too Good-For-You) Recipes for Real Life. I did make a few minor changes to the original recipe, like swapping sugar with honey and adding dill into the recipe as garnish. I love this book, as it’s title suggests, it is full of healtyish and do-able recipes with ingredients that are readily available in most well-stocked pantries. I have already made over 5 dishes from the book and they were all very good. As a matter of fact, I’ll be featuring another one next week. The book is coming out on January 9th, 2018 and I cannot recommend it enough if you are looking for creative ways to change up your cooking.