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.


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Delicious Corn Bread

The Spiced Squash and Corn Chili goes well with Corn Bread. If you like other variation of corn bread there are a couple of corn bread recipes on Chowtimes:


The corn bread is great to be dunk into the chili to absorb the sauce (‘jhup’) of the chili.

Cornbread is a traditional staple of South and Southwestern of United States. It is a common bread served in restaurants which serve soul food.


  • 3/4 cup cornmeal
  • 1 1/4 cup milk
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/3 cup granulated sugar
  • 1 egg
  • 1/4 cup vegetable oil


P/S: missing ingredients from the photo: vegetable oil, granulated sugar and all-purpose flour

Source: unknown

Serves 12


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Basil Cornmeal Muffins

For dessert, Jorge prepared another item made with cornmeal. This time, it’s a sweet cornmeal muffins.


Jorge kicked it up a notch by adding basil to it. Jorge served the Basil Cornmeal Muffins with Strawberry Rhubarb Sauce which I will post next.


  • 1 1/4 cups fine or medium grind yellow cornmeal
  • 1 1/4 cups all purpose flour
  • 3 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 7 basil leaves, chopped
  • 2 cups corn kernels
  • 1/4 cup oil
  • 2 eggs, beaten
  • 1 1/2 cups buttermilk
  • 3 tablespoons of Parmesan cheese for sprinkling (optional)


Source: Jorge Viduenez

Prep time: 20 minutes;  Bake time: 25 minutes;  Serves 12


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Jalapeno Chili Corn Bread

Jorge served the Chicken Ratatouille with Jalapeno Chili Corn Bread.  Corn bread is native to the New World and was discovered by the Europeans during the European exploration of North America.


This Jalapeno Chili Corn Bread is not as spicy as it should be because Jorge toned down the heat by using less jalapeno due to not many of the seniors can tolerate the heat.


  • 1 cup of coarse corn meal (also packed as polenta)
  • 2 cups buttermilk
  • 1 3/4 cups of unbleached all purpose flour
  • 1 1/2 tablespoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 cup of granulated sugar
  • 1/4 cup of firmly packed brown sugar
  • 3 large eggs
  • 2 tablespoons honey
  • 2 tablespoons unsalted butter, melted
  • 2 1/2 cups fresh or frozen corn kernels
  • 2 jalapeno chili
  • 2 tablespoons vegetable oil


Source: Jorge Viduenez

Prep time:  30 minutes;  Bake time: 30 minutes;  Serves 12


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Honey Cornbread

What is better than cornbread to serve with chili? Carol and Helmut made some Honey Cornbread to be served with the Turkey Corn Chili in the South Arm Cooking Club for Seniors.


The Honey Cornbread is a bit dry-ish on its own. But it makes a perfect companion with the Turkey Corn Chili to soak up the sauce.


  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/3 cup honey
  • 1 large egg
  • 1/3 cup vegetable oil
  • additional vegetable oil to grease pan


Source: Charlene Dy

Prep time: 15 minutes;  Bake time: 25 minutes;  Serves 12


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Polenta with Meat Sauce

Jane made Polenta with Meat Sauce in the Gilmore Park Church Community Kitchen. I love to go to Jane’s kitchen as she has lots of stories and experiences to share especially about her marriage and her life experiences in Italy.


Polenta is made with corn meal. Corn meal comes in fine and coarse texture. You may use either according to your preference. The Polenta can be cooked on the stove which takes about half an hour or cooked using microwave in less than 15 minutes. Fine corn meal may takes less time.

Allocate about 1/4 cup of corn meal per person.


  • Corn meal for the polenta
  • Water, about 3 to 4 times of the amount of polenta used. For example, 3 cups of water for 1 cup of corn meal

Ingredients for meat sauce

  • 1/2 lb ground beef
  • 1 small onion, finely chopped
  • 1/2 red pepper, finely chopped
  • 1/2 carrot, scrapped and finely grated
  • 2 cloves of garlic, minced
  • 1 can crushed tomato
  • salt and pepper to taste
  • freshly grated Parmesan cheese



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Cornmeal Pancake

In the South Arm Community Kitchen, Ming shared a very simple Cornmeal Pancake recipe with us. She also make use of okara, the insoluble material left over from making soya milk from soya beans.


The Cornmeal Pancake is crusty and filing. It is good for teething toddlers. Ming also made some cornmeal porridge with the leftover cornmeal she brought. The porridge can be easily prepared by bringing a pot of water to a boil and add in the cornmeal (amount depend on how thick you want the porridge) and cook for a few minutes until the porridge thicken.


  • 1 cup cornmeal
  • 1 cup okara (can be substituted with more cornmeal, a little milk or melted butter to moisten the batter)
  • 1/2 teaspoon baking powder dissolved in a little water
  • 2 to 3 tablespoons of sugar (depending on how sweet you like it)


Click on the link below for the instructions.


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