Savoury

Savoury Cheddar Cornbread Muffins

Savoury Cheddar Cornbread Muffins with a chilli kick, some seriously delicious vegetarian bites to make this Fall. They are ready in well under 30 minutes, and are a big hit on Game Day too. 

A muffin tin with 6 cornbread muffins

Muffins must be the easiest bites to whip up. They hardly need any preparation, and can be made from scratch in about half an hour. Unlike the cupcakes, which can be pretty messy to carry around, muffins are the ideal on-the-go snack for all ages.

From sweet to savoury, there is so much to choose from. My blueberry muffins and banana muffins are still the favourite with my kids, and they get to enjoy them often.

Now, these fabulous cornbread muffins, although can be adapted for kids, are actually a great snack for grown-ups. Fancy a little treat on Game Day, or are you after some awesome tailgating snacks? These savoury muffins are just perfect.

My Cornbread Waffles with Bacon and Cheddar have earned their place on the table on a weekly basis, they are absolutely delicious, and are the perfect treat for breakfast, brunch or snack time.

This time, I decided to go for a vegetarian cornbread snack, although you can add anything you like: bacon, ham, spring onions, jalapenos, any type of hard cheese, sweet corn or any other vegetables and so on.

Collage of 4 photos to show how to make cornbread muffins

If you like to make these healthy cornbread muffins gluten free, you can swap the regular wheat flour with gluten free flour, the consistency should not change much.

White the butter makes the muffins dense, if you decide to swap it with vegetable oil, they would have a fluffier consistency, but either way, they are baked to perfection.

I absolutely love them with a nice cup of tea, and that’s the best sugar-free treat you can get. However, if you like the sweet cornbread muffins, the combo cornmeal and honey make some yummy muffins.

You can also replace the regular milk with buttermilk for a richer texture. It’s really up to own taste how the muffins are tweaked, as long as the batter consistency does not change, they should turn out great.

Overhead shoot of a 6-hole muffin tin with 6 cornbread muffins

I know that cornbread tends to be very popular in Fall when we have the harvest season, but these muffins are great all year around. Cornflour can be found in pretty much any large supermarket, and can be used in so many sweet and savoury dishes.

Polenta is another great way of using cornflour, I have a vegan recipe that went so well with my Romanian Chicken Liver and Onions with Polenta. 

Romanians love polenta, it’s a staple food and is usually served with our traditional dishes as a side dish, but can also be a meal on its own if you serve it with cow’s cheese and sour cream.

Do you like cornflour dishes? Which one is your favourite?

A ha;f a cornbread muffin with a muffin tin of cornbread muffins in the background

If you’ve liked my HEALTHY CHEDDAR CORNBREAD MUFFINS or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

4.34 from 3 votes
Cornbread muffins in a muffin tin
Savoury Cheddar Cornbread Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Savoury Cheddar Cornbread Muffins with a chilli kick, some seriously delicious vegetarian bites to make this Fall. They are ready in well under 30 minutes, and are a big hit on Game Day too. 

Course: Snack
Cuisine: Romanian
Keyword: cornbread recipes
Servings: 12 muffins
Calories: 172 kcal
Author: Daniela Anderson
Ingredients
  • 125 g cornmeal
  • 150 g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 250 ml full-fat milk
  • 75 g butter, melted
  • 1/2 cup grated Cheddar cheese
  • 1/4 tsp salt
  • a pinch of ground cayenne peppers
Instructions
  1. In a large bowl, mix the cornmeal, flour, cheddar cheese, cayenne pepper, salt and baking powder.

  2. Whisk the eggs lightly, add the milk and cooled butter, and mix well.

  3. Pour the milk mixture over the dry ingredients, and mix to combine, without overmixing.

  4. Preheat the oven to 200 degrees Celsius (390 Fahrenheit).

  5. Grease a 12-hole muffin tin or 2x 6-hole mufin tin with butter, divide the mixture evenly, then bake in the oven for about 20 minutes or until golden.

  6. Use a sharp knife to ease up the muffin edges, they should come out easily.

  7. Enjoy warm or cold.

Recipe Notes
  • Click on the US Customary link to see the measurements displayed in cups and ounces.
  • The servings can be adjusted by clicking the number next to Servings.
Nutrition Facts
Savoury Cheddar Cornbread Muffins
Amount Per Serving
Calories 172 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 47mg 16%
Sodium 142mg 6%
Potassium 131mg 4%
Total Carbohydrates 18g 6%
Dietary Fiber 1g 4%
Sugars 1g
Protein 5g 10%
Vitamin A 5.5%
Calcium 8.3%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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2 Comments

  • Reply
    Jack Smith
    September 20, 2018 at 9:42 am

    h I forgot how much I love corn muffin ’til just now.

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