Cornbread bakes nicely in a muffin tin. I’ve added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
Ingredients
- 1 cup yellow cornmeal, preferably organic stone-ground
- 1 cup whole-wheat flour
- ¾ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon finely chopped fresh sage or 1 teaspoon rubbed sage
- 2 eggs
- 1 ½ cups buttermilk
- ¼ cup canola oil
- 1 tablespoon honey
- 1 cup corn kernels
- 2 tablespoons minced jalapeños
- ½ cup grated Cheddar or Monterey Jack (optional)
- Nutritional Information
Nutritional analysis per serving (12 servings)
168 calories; 6 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 4 grams protein; 32 milligrams cholesterol; 382 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Twelve muffins, depending on the size of your muffin tins
Preparation
- Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator, and for a few months in the freezer.
Dining and Cooking