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Cheesy
Cornbread
Muffins

Cornbread muffins in a baking pan and served on a plate

Servings

12

Cal/serving

190

Protein/serving

6G

Total Cook Time

12MIN

Ingredients for Cheesy Cornbread Muffins on a wooden countertop

Ingredients

  • 1½ cups cornmeal
  • 1 cup all-purpose flour
  • ¾ cup Cache Valley® Shredded Medium Cheddar Cheese, divided
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1¼ cup reduced-fat milk
  • 2 large eggs
  • 2 tbsp. vegetable oil
  • ¼ cup thinly sliced green onions

Steps

  • PREHEAT oven to 375° F.  
  • SPRAY the cups of a muffin pan with non-stick cooking spray.
  • COMBINE cornmeal, flour, ½ cup cheese, sugar, baking powder, salt and pepper in a medium mixing bowl.
  • BEAT milk, eggs and oil together in another mixing bowl.  
  • STIR wet ingredients and green onions into dry ingredients until just mixed.  
  • TRANSFER batter to the prepared muffin pan, dividing evenly among the cups. Divide remaining ¼ cup cheese among the tops of the muffins.
  • BAKE for 12 to 15 minutes or until a toothpick inserted into the center of the muffins comes out clean.
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