Cheese Cumin Onion Seed Cornbread Muffins Recipes

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CUMIN-CHEDDAR CORNBREAD



Cumin-Cheddar Cornbread image

I found this in Midwest Living magazine. Two additional, simple, ingredients transform a plain box of corn muffin mix into bread that has a smoky, savory flavor and the bread stays together better...no crumbling! This is very quick and easy, my favorite type of recipe!

Provided by Hey Jude

Categories     Quick Breads

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 (8 1/2 ounce) package corn muffin mix
1/2 cup shredded sharp cheddar cheese
3/4 teaspoon ground cumin

Steps:

  • Prepare the muffin mix according to package directions and stir the cheese and cumin into the batter. Spread in a greased 8x8x2-inch baking pan or a 8x1 1/2-inch round baking pan.
  • Bake in a 400° oven about 15 minutes or till a toothpick inserted near the center comes out clean. Serve the cornbread warm.

Nutrition Facts : Calories 310.2, Fat 12.1, SaturatedFat 4.8, Cholesterol 16, Sodium 757.7, Carbohydrate 42.2, Fiber 4, Sugar 12.3, Protein 7.8

CHEESY CORNBREAD MUFFINS



Cheesy Cornbread Muffins image

Provided by Ree Drummond : Food Network

Time 45m

Yield 12 muffins

Number Of Ingredients 13

Nonstick cooking spray, for the muffin tin
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup buttermilk
2 large eggs, whisked
1 1/2 cups grated sharp Cheddar
One 4-ounce cans green chiles
6 tablespoons salted butter, melted
8 tablespoons salted butter, softened
3 tablespoons honey

Steps:

  • For the muffins: Preheat the oven to 425 degrees F. Prepare a muffin tin with cooking spray.
  • Stir together the cornmeal, flour, baking powder, baking soda and salt in a large bowl.
  • Add the buttermilk and eggs to a small pitcher and stir to combine. Pour the buttermilk mixture into the dry ingredients. Stir with a fork until combined. Fold in the cheese, green chiles and melted butter until just combined.
  • Portion the batter into the prepared muffin tin and bake until they are cooked through, about 15 minutes.
  • For the honey butter: Mix the butter and honey in a bowl until combined. Transfer to a ramekin. Remove the muffins from the oven, allow to cool a little, then break open and spread with the honey butter.

CORNBREAD MUFFINS WITH CHEDDAR CHEESE



Cornbread Muffins with Cheddar Cheese image

This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!

Provided by Cinderella

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 cup milk
½ cup sour cream
¼ cup butter, melted
1 egg, lightly beaten
1 cup all-purpose flour
1 cup cornmeal
1 cup chopped whole kernel corn
2 tablespoons white sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 189.1 calories, Carbohydrate 23.1 g, Cholesterol 36.5 mg, Fat 8.7 g, Fiber 1.1 g, Protein 5 g, SaturatedFat 5.1 g, Sodium 248.3 mg, Sugar 3.7 g

CHEESY CORNBREAD MUFFINS WITH HOT HONEY BUTTER



Cheesy Cornbread Muffins With Hot Honey Butter image

Smoky chipotle takes these muffins into savory territory, but this recipe can be used purely as a blueprint: Want them a bit sweeter? Lose the minced chipotle chiles, and increase the sugar by a couple of tablespoons. Need them to hold up to a heavily spiced pot of chili? Double the chipotles en adobo, add 1/4 cup minced red onion and a dash of ground cumin, onion powder or garlic, perhaps. Whatever you add, don't overmix: Stir the wet ingredients into the dry ingredients until just combined (a few lumps are O.K.) before folding in the cheese for muffins that are rich but not dense.

Provided by Alexa Weibel

Categories     breads, quick breads, appetizer, side dish

Time 40m

Yield 12 muffins

Number Of Ingredients 19

1/2 cup/115 grams unsalted butter (1 stick), softened
3 tablespoons honey
1 1/2 teaspoons chipotle en adobo sauce
Unsalted butter, for greasing the pan
1 1/4 cups/195 grams medium cornmeal
1 cup/130 grams all-purpose flour
1/4 cup/50 grams granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/4 teaspoons black pepper
1 teaspoon kosher salt
1/2 cup/115 grams unsalted butter (1 stick)
2/3 cup/160 milliliters whole milk
1/2 cup/120 milliliters sour cream
2 large eggs
2 tablespoons minced chiles en adobo (optional)
1 cup/115 grams grated sharp white Cheddar (about 3 ounces)
3 tablespoons very thinly sliced scallions or chives
Sliced jalapeño, for garnish (optional)

Steps:

  • Prepare the hot honey butter: In a small bowl, stir 1/2 cup/1 stick softened butter with the honey and chipotle en adobo sauce. Refrigerate while muffins bake.
  • Heat the oven to 400 degrees, and generously grease the cups of a 12-cup muffin tin.
  • In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, pepper and salt.
  • In a small saucepan, melt the remaining 1/2 cup/1 stick softened butter over low heat. In a medium bowl, whisk together the milk, sour cream, eggs, melted butter and the minced chipotle chiles, if using.
  • Pour the wet ingredients into the dry ingredients, and stir using a rubber spatula until almost combined but still a little lumpy. Fold in the Cheddar and scallions, and stir until just combined.
  • Transfer the muffin batter in 1/4-cup portions to the prepared muffin tin. Top each muffin with a jalapeño slice, if desired, and bake until the tops are golden and the muffins are cooked through, about 18 minutes. Let cool 5 minutes in the muffin tins before carefully transferring to a wire rack, running a knife around the rims to release the muffins, if necessary. Serve warm or at room temperature, with honey butter.

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