I really love making these Cornbread Muffins to go with my Buffalo Chicken Chili, but they match well anywhere you'd have a side of cornbread. And don't let the blue cheese scare you, it only adds a subtle flavor.
And don't leave out the corn kernels. I love cornbread that has whole corn in it. You get little pops of sweetness when you bite into it and enhances the eating experience.
Ingredients
Here you will find many typical ingredients for making cornbread. And at its heart, this is a basic cornbread. I add the blue cheese and chives to just punch the flavor up and especially to complement my Buffalo Chicken Chili.
And if you are not a fan of blue cheese, or you just want to make regular Cornbread Muffins, leave the blue cheese out. And the chives too if you want or need.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
In the bottom of a large bowl, whisk together the milk, eggs, and oil till frothy. Then whisk in the sugar, soda, and salt. Gently whisk in the flour and corn meal till some lumps of flour remain, then switch to a spatula.
Add the corn, cheese, and chives to the bowl and gently fold them in until evenly incorporated. Butter a standard muffin tin, and USE BUTTER. Cornbread loves butter, and it will give these a golden brown exterior.
Distribute the batter between a standard 12-cup muffin tin. Top each muffin with some more chives if desired and bake until golden brown. I also like to top each muffin with a ½ tablespoon pat of butter just after pulling them out of the oven and let it melt over the top of them.
And as mentioned above, my favorite way to serve these is with my Buffalo Chicken Chili. I like to crumble a muffin in the bottom of a bowl and spoon the chili over the top of it.
Notes & Tips
I use a standard muffin tin here, but you could also use a mini tin. The most important note is to brush each space with butter, and REAL BUTTER. It browns the outside and helps release it from the pan.
The corn can be added frozen, fresh, or canned, any way works.
Be sure to fold the batter together gently after adding the flour and cornmeal or the muffins can become tough if you overwork the batter. Just mix till no streaks of flour can be seen in the bowl.
Substitutions
Yellow cornmeal is just easy to find and I always seem to have some on hand. But you could also make this recipe with blue cornmeal.
Because of how I like to serve these muffins, I use blue cheese. But you could also make these muffins with pepper jack or cheddar.
For making muffins I like to use chives because they are so small. You could also use green onions in their place.
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📖 Recipe
Cornbread Muffins with Blue Cheese and Chives
I really love making these Cornbread Muffins to go with my Buffalo Chicken Chili, but they match well anywhere you'd have a side of cornbread.
Ingredients
- 1 cup Whole Milk
- ¼ cup Vegetable Oil
- 2 large Eggs
- ½ cup Granulated Sugar
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Kosher Salt
- 1 ½ cups All-Purpose Flour
- 1 cup Yellow Cornmeal
- 1 cup Corn Kernels, frozen or canned
- ½ cup Blue Cheese Crumbles
- ¼ cup Chives, diced + more for topping
- Salted Butter, for serving + brushing the muffin tin
Instructions
- Preheat the oven to 400˚F. Grease and line a 12-cup standard muffin tin by brushing each cup with butter.
- In a large bowl combine the milk, oil, and eggs and whisk until frothy.
- Whisk in the sugar, baking powder, and salt, and stir to combine.
- Add the cornmeal and flour and whisk until barely combined and flour spots are still present.
- Fold the corn kernels, blue cheese, and chives in, just until the flour is completely worked in, being gentle and not overworking the mixture.
- Evenly divide the batter between the 12 muffin cups and top with more chives if desired.
- Bake for 17-18 minutes until a toothpick inserted in the middle comes out clean.
- Serve warm with butter on top and enjoy!
Notes
Notes & Tips
I use a standard muffin tin here, but you could also use a mini tin. The most important note is to brush each space with butter, and REAL BUTTER. It browns the outside and helps release it from the pan.
The corn can be added frozen, fresh, or canned, any way works.
Be sure to fold the batter together gently after adding the flour and cornmeal or the muffins can become tough if you overwork the batter. Just mix till no streaks of flour can be seen in the bowl.
Substitutions
Yellow cornmeal is just easy to find and I always seem to have some on hand. But you could also make this recipe with blue cornmeal.
Because of how I like to serve these muffins, I use blue cheese. But you could also make these muffins with pepper jack or cheddar.
For making muffins I like to use chives because they are so small. You could also use green onions in their place.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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OXO Good Grips Non-Stick Pro 12 Cup Muffin Pan
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 267Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 43mgSodium: 294mgCarbohydrates: 37gFiber: 2gSugar: 13gProtein: 6g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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