Savory Cornbread Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender, moist cornbread muffins studded with sharp cheddar, corn kernels, and fresh scallions. A savory, cheese-forward quick bread that pairs well with soups, stews, or chili.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 4 ounces (113 gr.) unsalted butter, melted and cooled
- ¾ cup (180ml) whole milk, at room temperature
- 2 large eggs (at room temperature)
- 1 teaspoon honey
- 1 ¼ cups (155 gr) whole-wheat flour
- 1 cup (180gr) fine-grind cornmeal
- 1 tablespoon baking powder
- 2 teaspoons Kosher salt
- ¼ teaspoon black pepper (freshly ground)
- 2 cups fresh (or frozen and thawed corn kernels)
- 1 cup (55 gr) scallions, sliced, from a small bunch
- 1 cup 4 oz / 115 gr sharp Cheddar cheese, grated and divided
- Handfull of dill (as garnish (optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 376mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 97mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 376MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.