Cornbread Herb Muffins
Cornbread Herb Muffins are full of fresh herbs, made with whole wheat flour, and serving them with the chive butter is an absolute must!
Servings 12 muffins
Equipment
- Muffin tin or cast iron skillet
Ingredients
- 1 1/2 cup yellow cornmeal, fine
- 1 cup whole wheat flour (or All-Purpose)
- 2 Tbsp. brown sugar* (optional for sweetness)
- 1 Tbsp. wheat germ (optional)
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 cup butter, unsalted, melted and slightly cooked (8 Tbsp.)
- 1 cup buttermilk
- 3 large eggs
- 1 tsp. vanilla extract
For the herbs:
- 1 tsp. fresh thyme, parsley, oregano, sage and chives. Include 1 tsp. of each herb, chopped
For the chive butter:
- 1/2 cup butter, unsalted, softened (8 Tbsp.)
- 2 Tbsp. fresh chives, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
Instructions
- 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.
Notes
Can also sub brown sugar for honey. If using honey, add the honey in with the buttermilk and other wet ingredients.