Savory Cornbread Muffins made from scratch and flavored with sharp cheddar, a little spice and corn kernels is a great healthy snack by itself or a scrumptious breakfast side. They are so easy and quick to make, it is the perfect comfort food with a warm soup. The muffins go especially well with butter.
Prep Time: 10 mins
Cook Time: 20-25 minutes
Yield: 6 muffins
Ingredients
1/2 cup yellow cornmeal, stone-ground
1/2 cup whole-wheat flour
1/2 cup corn kernels (cooked and cooled if you prefer)
1 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon dried oregano
1/8 teaspoon all spice powder
1/2 teaspoon salt
½ cup grated Sharp Cheddar cheese
3/4 cup buttermilk
1 egg room temperature
2 tablespoons olive oil
½ cup grated Cheddar
1 jalapeños chopped
1 teaspoon red chilly flakes
Steps:
1. Preheat the oven to 400 degrees and place a rack in the center of the oven. Line a muffin tin pan with muffin paper cups and set aside.
2. In a medium bowl add the cornmeal, flour, salt, all spice, baking powder and baking soda. Stir in the oregano and set aside.
3. In a separate bowl, beat together the eggs, buttermilk and olive oil.
4. Add the cornmeal mixture into the wet mixture, fold all the ingredients well make sure there is no flour or big lumps left at the bottom of the bowl. Add in the corn kernels, and grated cheese, mix well again.
5. Use a large spoon to fill the muffin cups, filling them about 4/5 full. Decorate with thin cut slices of jalapeño and optional red chilly flakes. Place on the center rack in the oven, and bake 20 to 25 minutes until lightly browned. You could double up the recipe and make 12 muffins.
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