Cornbread Muffins

This savory cornbread muffins are best served warm. If you prebake them, warm them slightly in the microwave or oven before serving.


You can make this muffins in mini muffin tin which will yield 16 to 18 minis. Mini cornbread muffins are great for snacking.


Michelle introduced the above parchment baking cups for their non-stick property. They are more expensive than regular paper cups but well worth it.


  • 1 cup unbleached flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons sea salt
  • 1/2 cup unsalted butter, cut into small cubes or grated
  • 1/2 cup shredded (or small dice) sharp cheddar
  • 1 cup milk
  • 1 egg


Source: mintgreenapron.


IMG_2237Preheat oven to 400F degrees.Whisk together flour, cornmeal, baking powder and sea salt in a medium bowl.

Cut butter into flour mixture with a pastry blender, hands or a quick blend in a food processor.

IMG_2238Whisk together egg and milk.
IMG_2241Add flour mixture to milk/egg mixture.Add cheese and mix with a spoon.
IMG_2244Spoon batter into greased muffin tins or parchment paper cup lined muffin tins, fill 3/4 cup full.Bake for 18 minutes in a mini muffin tin or longer in a regular muffin tin until a tooth pick inserted into the center of the muffin comes out clean.
IMG_2264The parchment paper cup comes out absolutely clean after the baking.

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