Fully Loaded Cornbread Muffins

Some folks might just think this is sacrilege. After all, cornbread in its purest form is just cornmeal , salt, baking soda, egg, buttermilk, and oil. That's the way cornbread was when I was a kid, and frankly, I was only interested in it if it was drenched in butter and honey. Not a bad way to go, but do indulge me here. I like to have fun. 

And I think you'll have fun with this recipe, too. The whole corn kernels give a nice juicy pop when you bite into them, the caramelized onion accents the sweetness of the corn, and the jalapeno gives it a  nice little kick to keep you on your toes. And the cheese. Of course there's cheese. The individual muffin size makes everything more fun, plus it's perfect for popping into a bread basket and passing around the dinner table - if they make it that far! So dig in, get your hands a little dirty, step off the beaten path, and give these cornbread muffins a try!

Fully Loaded Cornbread Muffins

  • 1/2 cup cornmeal
  • 1/2 cup gluten-free flour blend
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon sugar
  • 1/2 cup onions, caramelized
  • 1/2 jalapeno, seeded and finely chopped
  • 1/2 cup corn
  • 1 tablespoon chopped chives
  • 1/2 cup buttermilk
  • 1/4 cup +1 tablespoon butter, melted and slightly cooled
  • 1 egg
  • 1/2 cup shredded cheddar cheese
Preheat oven to 375 degrees Fahrenheit. Pour about a half teaspoon of vegetable oil into the bottom of each depression in your muffin tin. Place the muffin tin in the oven while it preheats. 

Sift together the cornmeal, gluten-free flour blend, salt, baking soda, and sugar. Stir in the onions, jalapeno, corn and chives. 

In a separate bowl, whisk together the buttermilk, butter, and egg. Stir this mixture into the cornmeal mixture. Spoon into the muffin tins, then top with the cheddar cheese.

Bake 15-17 minutes.

Makes about 12 muffins. Serve with BBQ & coleslaw, Brunswick stew, or just enjoy as you would any old dinner roll - except these are anything but ordinary!

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