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A basket full of freshly baked cornbread muffins are photographed from the front view.

Savory Cornbread Muffins

Moist and Savory Cornbread Muffins made from scratch and flavored with scallions, sharp cheddar, and corn kernels. It comes together in less than 15-minutes and bakes in less than half an hour.
Course Bread
Cuisine American
Keyword Breakfast Cornbread Muffins, Corn Muffins, Cornbread Muffin Recipe, Moist Cornbread Muffins, Savory Corn Muffins, Savory Cornbread Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 229kcal


  • 4 ounces (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 (180gr) 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 gr) 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 corn, 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.


Calories: 229kcal | Carbohydrates: 22g | Protein: 7g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 575mg | Potassium: 193mg | Fiber: 3g | Sugar: 2g | Vitamin A: 796IU | Vitamin C: 4mg | Calcium: 179mg | Iron: 2mg