I love cornbread. If you make it cheesy, then I love it even more. Sometimes, though, cornbread can be dry. Not my recipe for sweet cheddar chive cornbread muffins. It is a mouthful, I know, but your mouth will do a happy dance once you bite into these sweet and savory muffins.
Finding this recipe was a total serendipity. I was looking for a thick muffin recipe for a pastry I am hoping to recreate in my kitchen one day. Unfortunately though, the recipe I found came out not very moist and a little bit on the bland side. All I have to do was tweak the recipe a little. I added more sugar (I know!) and lowered the temperature.
As with all of my recipes, I make them over and over again to make sure that we will often be rewarded with consistently good food. As you may have noticed, this blog has become a cooking blog in addition to it being my personal diary and travel log. I refer to my recipes whenever I am hit with cravings to eat and cook the same dish again.
These cheesy muffins are moist, light and oh, so delicious. They are both savory and a little sweet at the same time. And I have already made three batches of these. One batch was taste-tested and approved by two hungry boys! And I ate two batches for quality-assurance. LOL!
SWEET CHEDDAR CHIVE CORN MUFFINS
- Nonstick oil spray
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 – 1/2 cup chopped fresh green onions or chives
- 1 1/2 cups plain yogurt or sour cream
- 2 large eggs
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon cayenne pepper (optional)
- Preheat to 400°F.
- Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper (if using) in medium bowl. Stir in green onions.
- In another bowl combine yogurt, eggs, and melted butter. Add wet mixture to dry ingredients and stir just until blended.
- Spray 10 standard muffin cups. Divide batter among muffin cups. Fill until 3/4 full.
- Bake muffins in center rack for about 20 minutes until puffed and golden, and toothpick inserted into muffin comes out clean.
- Transfer pans to rack and let muffins cool in pans before serving.
- To re-warm, heat in microwave for about 30 seconds.
- Serve with a bowl of chili, enjoy by themselves or with coffee or tea. Enjoy!
- I found out upon baking the second batch that adding more green onions or chives really add to the lovely flavors of these muffins. (Chives have a milder flavor than green onions. I tend to use green onions or scallions more in my cooking but feel free to use either one.)
- If you like spicy, adding cayenne pepper will bring that nice surprise heat to the muffins and will make the muffins sweet, savory and slightly spicy!
- These muffins are best eaten hot right out of the oven.