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Easy Herbed Cornbread Muffins
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
1
hour
hr
30
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
American
Servings:
6
Servings
Author:
Chelsea Lords
Ingredients
1
and 1/2 cups yellow cornmeal
1
cup
white flour
1/4
cup
+ 2 tablespoons white sugar
3
teaspoons
baking powder
1/2
teaspoon
baking soda
1
teaspoon
salt
1/2
cup
melted butter
3
large eggs
1
cup
whole milk
1
tablespoons
white vinegar
1
teaspoon
dried parsley
1
teaspoon
dried thyme
3
tablespoons
fresh chives
Instructions
Preheat the oven to 400 degrees F. Generously grease a muffin tin and set aside.
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the butter and eggs.
In another bowl, combine the milk and white vinegar, stir, and let sit for 5 minutes. Add this mixture to the butter and eggs.
Stir until just combined and then add in the parsley, thyme, and chives.
Scoop the mixture into the muffin tins.
Bake for 15-18 minutes or until lightly browned around the edges. Let cool on a wire cooling rack.
Nutrition
Calories:
304
kcal
|
Carbohydrates:
28
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Cholesterol:
127
mg
|
Sodium:
665
mg
|
Potassium:
308
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
723
IU
|
Vitamin C:
1
mg
|
Calcium:
156
mg
|
Iron:
2
mg