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! If you like these savory, slightly sweet muffins you’ll be sure to love these breakfast muffins or these taco egg muffins!
Herbs you will need for this cornbread:
ChivesParsleyOreganoSageThyme(You can use rosemary and basil too in places of any of those herbs too)
How to make chive butter:
I must say…the chive butter is not optional for this recipe! The buttery and herby flavor plays off of the savory and lightly sweetened cornbread muffin. Take 8 Tbsp. unsalted butter (softened) and mix it with 3 Tbsp. chopped chives, 1/4 tsp salt, pepper and garlic powder. Mix well either using a spoon or hand beater. Then, roll it into a small log shape, wrap in plastic wrap and place in refrigerator until is sets up ~20-30 minutes. If you are serving the cornbread muffins right away, make chive butter first so it is ready when the muffins come out of the oven! I hope you enjoy this recipe as much as we did!
PIN THESE CORNBREAD HERB MUFFINS FOR LATER!
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