Filed Under: bread recipe, breakfast recipe, budget recipe, muffin recipe, side dish, tex-mex

Cornbread Muffins

We love these sweet and savoury muffins. Look for stone-ground cornmeal. You can easily double this recipe so you'll have extra muffins for lunch the next day, or freeze them for the next time you serve baked beans, stew or soup.

April 29th, 2014

By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.

"They are great—I love them!"
Thomas, 9, Guelph, Ont.
Makes 6 muffins
Prep Time
5 minutes
Cook Time
35 minutes
  • 1/2 cup cornmeal (our go-to brand is Bob's Red Mill)
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 egg
  • 1/2 cup buttermilk
  • 4 tbsp melted butter
  • 1/2 cup grated cheddar cheese
  • 2 tbsp finely chopped parsley
  1. Preheat oven to 400ºF.

  2. Spray or grease muffin tin, or use non-stick muffin liners.

  3. In a large bowl, mix together cornmeal, flour, baking powder and baking soda. Make a well in the middle of dry ingredients and break egg into the well, mixing to whisk egg, and then combine with dry ingredients. Add buttermilk to bowl and mix until just combined. Stir in melted butter, cheddar cheese and parsley, mixing until just combined.

  4. Pour batter into prepared tin and bake for 18 minutes or until golden brown and a tester comes out clean. Cool muffins for 5 minutes. Transfer from tin to a rack to continue cooling. Serve while still warm.

Nutrients Per Serving

205 calories, 
12 g fat, 146 mg calcium, 146 mg sodium, 17 g carbohydrates, 2 g fibre, 6 g protein. Excellent source of vitamin K; source 
of fibre, vitamin D, calcium and iron.

Cornbread Muffins
Photography by Jodi Pudge

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