Cornbread is by far one of my favorite comfort foods and for it being a favorite, I rarely make it!
We are actually having cornbread at our wedding we both love it so much! 🙂
These cornbread herb muffins come together super fast. You will quickly combine all dry ingredients in one bowl, wet in another, combine them and pour into a muffin pan or cupcake pan. In 20 minutes, you’ll be taking a hearty cornbread out of the oven!
Fun fact: You can also make this recipe into a loaf by baking in a pan or in a cast iron skillet. Same ingredients, same cooking time! (18-20 minutes)
How to make cornbread muffins:
My first step is to add all of the dry ingredients into a medium sized mixing bowl and gently stir the ingredients together. I used whole wheat flour but All-Purpose flour works as well.
Next, add the liquid ingredients: eggs, vanilla extract, melted butter and buttermilk. The ingredients get stirred together, then the fresh herbs get folded in.
Lastly, fill well-greased muffin wells 2/3 full and bake at 400°F for approximately 18-20 minutes, or until golden brown. This recipe yields 12 regular size muffins.
The muffins will have a slight brown color due to the whole wheat flour and dark brown sugar.
If you use regular granulated sugar and All-Purpose flour they won’t be as dark. Also – the sugar is totally optional! If you are not a fan of sweet cornbread, leave it out!
What type of corn meal should I use?
One size fits all doesn’t apply to cornbread. Corn meal is available in a variety of grind sizes, ranging from fine to medium to coarse.
I recommend using a fine grain for this recipe in combination with the wheat flour; it gives the bread a subtle airy lift.
Different colors of cornmeal:
Blue cornmeal is light blue or even violet in color. It is ground from whole blue corn.
Steel-ground yellow cornmeal is the most common one you see in stores.
Stone-ground cornmeal retains some of the hull and germ which offers more flavor and nutrition to recipes.
White corn meal is made from white corn. You can use yellow or white for this recipe!
1/2cupbutter, unsalted, melted and slightly cooked (8 Tbsp.)
For the herbs:
1tsp.fresh thyme, parsley, oregano, sage and chives. Include 1 tsp. of each herb, chopped
For the chive butter:
1/2cupbutter, unsalted, softened(8 Tbsp.)
2Tbsp.fresh chives, chopped
1/4 tsp. salt
1/4tsp. garlic powder
Prevent your screen from going dark
Preheat oven to 400°F
Make the chive butter: mix the softened butter with chives and seasonings. Roll into a small log, and wrap in plastic wrap. Place in fridge until butter hardens, about 20-30 minutes.
For the cornbread: In a medium sized bowl mix the cornmeal, flour, brown sugar, wheat germ (if using), baking soda, baking powder, and salt. In another bowl mix the melted butter, buttermilk, eggs and vanilla extract. Mix the wet ingredients into the dry and then fold in chopped fresh herbs.
Prepare muffin tin by either spraying with non-stick cooking spray Spoon batter into each tin, filling about 3/4 high. Bake in a preheated oven for 18-20 minutes or until toothpick inserted in the center comes out clean.
To Make As A Skillet:
Follow the same instructions but place cornbread batter into a skillet (cast iron preferred). Cooking time is a slightly longer than muffins: 20-25 minutes at 400°F.
Can also sub brown sugar for honey. If using honey, add the honey in with the buttermilk and other wet ingredients.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.