Cheddar Cornbread Muffins With A Bite (Or Not)
Recipe: #29394
April 22, 2018
Categories: Breads, Eggs, Mexican, Oven Bake, Vegetarian, Spicy, Kosher Dairy, more
"This recipe was rec'd via email from Yummly in an article titled "Team Yummly Go-To Recipes", but is actually a recipe by Meagan at azestybitedotcom. Meagan is a Texas girl like myself in my "prior to Iceland" life, so we both appreciate a good cheesy cornbread w/a bit of a bite. I chose to make the jalepeno chilies (or the amt used) an optional matter for the sake of my less adventurous DH & those among you that may not share my affection for some serious "bite". Pls read my NOTES that follow the prep steps for a hint & an extra thought from me. ENJOY!"
Original is 12 servings
Ingredients
Nutritional
- Serving Size: 1 (81.3 g)
- Calories 139.3
- Total Fat - 4.6 g
- Saturated Fat - 2.3 g
- Cholesterol - 43.9 mg
- Sodium - 349.6 mg
- Total Carbohydrate - 19.9 g
- Dietary Fiber - 1.4 g
- Sugars - 1.5 g
- Protein - 5 g
- Calcium - 131.2 mg
- Iron - 0.8 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425F.
Step 2
In a lrg bowl, combine the flour, cornmeal, baking powder, baking soda & salt.
Step 3
In another bowl, whisk together the buttermilk, eggs, cheese & butter.
Step 4
With a lrg spoon, slowly stir the wet ingredients into the flour & cornmeal mixture.
Step 5
Add the corn kernels & chopped jalapenos, if using.
Step 6
Add batter to greased muffins tins, filling about 3/4 of the way.
Step 7
Top each muffin w/a little bit of cheese & bake for 10 min or until golden
Step 8
NOTE #1: As a matter of personal preference developed over time, I have come to favor a cornbread not so full of whole corn kernels, so I whiz them briefly w/my hand-held stick blender. They quickly change to a creamed corn texture w/smaller bits of corn & also keep the cornbread moist = Your decision to make.
Step 9
NOTE #2: When you top the uncooked muffins w/extra cheese, just use 3-4 of your fingers to grasp the grated cheese, drop it atop the uncooked muffins & press it lightly into the surface.
Tips
- No special items are required.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting jalapeno chilies, choose ones that are bright green and firm. Avoid any that are wilted or have brown spots.
- When selecting corn kernels, look for ones that are plump and have a bright yellow color. Avoid any that are shriveled or have a dull color.
- If you don't have buttermilk, you can use plain yogurt as a substitute. The benefit of this substitution is that yogurt is a great source of probiotics, which can help promote a healthy digestive system. Additionally, yogurt is higher in protein than buttermilk, which can help keep you fuller for longer.
- If you don't have jalapeno chilies, you can substitute with diced bell peppers. The benefit of this substitution is that bell peppers are milder and won't add too much heat to the dish. Additionally, bell peppers are a great source of vitamin C, which can help boost your immune system.
Savory Herb Cornbread Muffins Replace the cheddar cheese with 1/4 cup of grated Parmesan cheese, and add 1/4 cup of chopped fresh herbs to the batter, such as rosemary, sage, and thyme.
Lemon-Garlic Roasted Broccoli: This simple side dish pairs perfectly with the cheesy cornbread muffins. The fresh lemon juice and garlic give the broccoli a bright and flavorful kick, while the roasting process brings out the natural sweetness of the vegetable. It's a great way to add a healthy and delicious side to the meal!
Herb-Roasted Potatoes: This easy side dish is a great accompaniment to the lemon-garlic roasted broccoli. The potatoes are roasted with a blend of herbs, giving them a savory flavor that complements the broccoli perfectly. The potatoes also add a nice crunch to the meal, making it a well-rounded and satisfying dish.
FAQ
Q: How much cheese should I use for topping?
A: You should use 4 tablespoons of grated cheddar cheese for topping, plus extra for topping if desired.
Q: What temperature should I bake this dish?
A: Preheat your oven to 375 degrees Fahrenheit and bake the dish for 25-30 minutes.
1 Reviews
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Fun facts:
FUN FACT 1: The origin of cornbread can be traced back to Native American tribes who used it to make a type of flatbread. It was later adopted by the settlers of the American colonies, who used it as a staple in their diets.
FUN FACT 2: Cheddar cheese is one of the most popular cheeses in the world, and it was first made in the 12th century in the English village of Cheddar. It is believed that King Henry II enjoyed the cheese so much, he declared it to be the best cheese in England.