Cheddar Cornbread Muffins

Cornbread muffins in parchment paper in a muffin tin.

Cornbread Muffins are a delicious side dish! This is the last cornbread muffin recipe you'll ever have to search for. Moist and soft and absolutely delicious!

Course Breakfast, Side, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings mini muffins

Calories 98kcal

Ingredients

1/2 cup corn meal
1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp Salt
1/3 cup milk
1/2 cup sour cream
1 egg
1/2 Tbsp honey
1/3-1/2 cup shredded sharp cheddar cheese (mild if children are eating)

Instructions

Preheat oven to 400 F (200 C).
Add cornmeal, milk and sour cream to a pan and stir until well combined. Heat over medium heat until it starts bubbling while constantly stirring.
Remove from heat, add to a bowl and continue stirring until it cools down to room temperature. Set aside.
In a small bowl whisk all-purpose flour, baking powder and salt together.
The corn batter should be cool enough to add the egg without it scrambling. Add the honey and the egg and stir fast (just in case).
Add flour/baking powder/salt mixture to corn batter.
Fold in shredded cheddar.
Line a mini muffin tin with parchment paper and divide the batter evenly.
Bake for 13-15 minutes until the tops juuuust start browning. Insert a tooth pick to make sure they are cooked inside.
Let cool in the muffin tin for the moisture to redistribute into the muffin instead of evaporating.
Enjoy by itself or dipped into a delicious soup.

Nutrition

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