Cornbread Muffins

Tender and fluffy, these cornbread muffins are delicious served warm with butter. They can be served alongside meals like chili, stews or soups or eaten as a snack. Add extra veggies and herbs to customize your cornbread muffins!

10 mins prep  •  15-20 mins cook time  •  30-35 mins total

12 muffins

Breakfast / Snack

Ingredients:

Ingredients:

• 1 cup organic all-purpose flour
• ¾ cups organic cornmeal
• 1 tbsp baking powder
• ¾ tsp salt
• 1 tbsp organic honey
• 1 ½ cups Organic Meadow 3.8% Whole Milk
• ⅓ cup Organic Meadow Cultured Unsalted Butter, melted and cooled
• 2 organic eggs
• 1 cup shredded Organic Meadow Old Cheddar Cheese
• ½ cup frozen organic corn kernels, thawed

Optional Add-Ins:

• 2 organic green onions, finely sliced
• ¼ organic red pepper, finely chopped
• 1 organic jalapeño, finely diced
• ¼ cup organic basil or parsley, roughly chopped

Instructions:

1. Fill a 12-cup muffin pan with paper liners or grease with melted butter. Preheat oven to 375°F.

2. In a large bowl combine flour, cornmeal, baking powder and salt. In another bowl, whisk together honey, milk, melted butter and eggs. Pour the wet ingredients into the dry and mix until almost all of the ingredients are combined. Mix in cheese, corn and any additional ‘add-ins’ and mix until combined.

3. Evenly divide the mixture between muffin cups. Place in the middle rack of the oven and bake for 15-20 minutes, until tops are set and a toothpick inserted into the centre of a muffin comes out with a few crumbs.

4. Let cool slightly before serving. Serve with extra butter.

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