Cornbread and Cheese Muffins
Perfectly golden and irresistibly cheesy, these Cornbread and Cheese Muffins are the ultimate savory treat for any occasion. Crafted with a blend of yellow cornmeal, all-purpose flour, and a dash of granulated sugar for subtle sweetness, these muffins strike a delightful balance between classic cornbread and cheesy indulgence. Shredded cheddar cheese melts into each bite, while optional green onions add a pop of fresh flavor. Ready in just 30 minutes, including prep time, these muffins are quick, easy, and ideal as a crowd-pleasing side dish, a snack, or even as part of a festive holiday spread. Baked to perfection with a soft, tender crumb and crisp edges, these muffins are best served warm, fresh from the oven. Whether you're enhancing a cozy dinner or spicing up your lunchbox, these Cornbread and Cheese Muffins are a surefire hit!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 large Egg
- 1 cup Milk
- 0.25 cup Unsalted butter, melted
- 1 cup Shredded cheddar cheese
- 2 tablespoons Green onions, finely chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and grease or line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a separate medium bowl, beat the egg, then mix in the milk and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the shredded cheddar cheese and green onions (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.
Serve warm and enjoy your Cornbread and Cheese Muffins as a delicious snack or side dish!
Nutrition Facts
Calories |
2198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 3475 mg | 151% | |
| Total Carbohydrate | 259.0 g | 94% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 38.4 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1173 mg | 90% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 821 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
