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Cornbread Muffins Recipe

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 12 muffins

Ingredients

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ cup corn oil Mazola
  • 1/3 cup sugar
  • 1 egg
  • 1 tablespoon sliced jalapenos or more to taste
  • 1 cup Greek yogurt
  • 1 cup cornmeal
  • 1 cup corn kernel
  • ¾ cup carrots grated from 1 carrot
  • ½ cup grated sharp cheddar cheese
  • 2 tablespoons chopped cilantro

Instructions

  • Preheat oven to 400C.
  • Spray or brush your muffin pan with Mazola Corn Oil.
  • Get two bowls, in the small bowl, mix all the dry ingredients (flour, baking powder, baking soda, salt etc.).
  • In the larger bowl, mix all the wet ingredients (cornmeal, corn kernel, Greek milk, corn oil Mazola, sugar, egg, carrots grated).
  • Now, add the dry ingredients into the wet mixture and mix carefully with a wooden spoon to blend the batter. Be careful not to over mix.
  • Scoop the batter into the muffin pan and sprinkle some cheese over each cornbread muffin. And then place in the oven to bake for 13-17 minutes until puffy and skewer inserted in the center of the muffin comes out clean.
  • Sprinkle the cilantro and jalapeno over the muffins as soon as they’re out from the oven. And then leave to cool for 10 minutes before removing from the pan.