Thursday, January 15, 2015

Cornbread Muffins

There are two ways I made these cornbread Muffins, one was as is, and then I reserved half the batter,
added some canned green chili's, and some grated cheddar cheese.

Both ways these muffins were really tasty and went so well with my Chili. Thanks to Jenn Segal at for this great recipe.

Cornbread Muffins ~ makes 12 muffins

Preheat oven to 350˚

  • 3/4 c. yellow cornmeal
  • 1 1/4 c. all purpose flour
  • 1 Tbsp. baking powder
  • 1/2 c. organic unrefined cane sugar ( I used a little less)
  • 1 tsp. salt
  • 2 large eggs
  • 2 Tbsp. local honey
  • 3/4 C. milk
  • 1 stick butter, melted and cooled
  • 1/2 cup grated cheddar cheese
  • 1/2 cup canned green chilies (if using for all batter) 

Step 1: 
Spray muffin tins with non-stick spray. In a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt. 

Step 2: 
In a separate bowl lightly whisk eggs. Whisk in honey, then milk. Mix well. 

Step 3: 
Add wet mixture to the dry and then add in butter. Stir until just blended. Spoon about 1/4 batter into muffin tins. This is the point where I added canned green chilies to my batter. On top of the unbaked muffins with the chilies, I pushed the grated cheddar cheese into the middle. 

Step 4: 
Bake 17-20 minutes until tops are set and golden. Cool a few minutes in the pan before removing. Serve warm. 

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