Savory Cornbread Muffins
User Reviews
5
Savory Cornbread Muffins
Description
This recipe blends melted butter, whole milk, eggs, and honey before mixing with a dry mixture of whole-wheat flour, cornmeal, baking powder, salt, and freshly ground black pepper. Stirring in fresh or thawed corn kernels, sliced scallions, and half the cheese enriches the batter and provides bursts of flavor. Muffins are baked until golden brown and a toothpick inserted comes out clean, ensuring a tender crumb with a lightly crisp edge.
The result is hearty muffins with savory-sweet balance and sharpness from cheddar, accented by the freshness of scallions and the occasional sweet corn bite. They hold their shape well and can be served warm or at room temperature.
They pair especially well with soups or chilis but can also be enjoyed for breakfast spread with butter and jam. Storage is easy in an airtight container for up to three days or frozen for one month, then reheated gently to restore warmth and texture.
Ingredients
- 4 ounces butter unsalted, melted and cooled, 113 gr
- ¾ cup whole milk 180 ml, at room temperature
- 2 egg at room temperature, large
- 1 teaspoon honey
- 1 ¼ cups whole-wheat flour 155 gr
- 1 cup cornmeal fine-grind, 180 gr
- 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 scallions 55 gr., sliced, from a small bunch
- 1 cup cheddar cheese sharp, 4 oz / 115 gr, grated and divided
- dill as garnish (optional, handful
Instructions
- 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.
Notes
- These muffins keep fresh up to 3 days stored airtight at room temperature or refrigerated.
- For longer storage, freeze fully cooled muffins up to one month; thaw before reheating.
- Reheat at 250°F for 10-15 minutes to restore warmth without drying out.
- Serve warm with butter and jam for a savory breakfast option or alongside hearty soups or chilis.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 59mg | 20% |
| Sodium | 575mg | 24% |
| Potassium | 193mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 4mg | 4% |
| Calcium | 179mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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