Culinary Quest Chive-Corn Muffins
"Posted for the Cornbread is King Challenge"
photo by diner524
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
12 muffins
ingredients
- 1 cup yellow cornmeal
- 3⁄4 cup unsifted all-purpose flour
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon sugar
- 1 teaspoon salt
- 1 cup skim milk
- 1 large egg
- 1⁄4 cup chopped fresh chives
- 1 tablespoon butter or 1 tablespoon margarine, melted
directions
- Preheat oven to 400 degrees and spray 12 muffin-pan cups (about 2-1/4 inch size) with nonstick cooking spray.
- Combine cornmeal, flour, baking powder, sugar and salt in a bowl and set aside.
- Combine milk, egg, chives, and butter in a bowl; pour all at once into the cornmeal mixture, stirring with a fork only until blended.
- Spoon about 2 T. of the batter into each muffin cup; bake until lightly golden - about 20 minutes. Serve warm.
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Reviews
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Really lovely cornbread muffins. I went just a bit heavier on the chives as mine are growing insanely this year. I think they are planning a coup to take over the yard! But I digress, the recipe took just a few mins to put together and they are delicious. Perfect with grilled chicken and a light fruit salad. Well done Jackie. Made for Cornbread is King,Part 2. -
Delicious muffins. These were simple to make and very tasty. The directions were clear and well written. Thanks Jackie for sharing your great creation. Made for Cornbread is King (Part 2). -
Wonderful easy recipe for cornbread muffins!!! I made these as written with the exception of using melted butter for the oil. Served these with a crock pot pinto bean and ham hock recipe, yummy!!! I liked that these weren't very sweet like most cornbread recipes. Thanks for sharing/making this recipe. Made for CQ 2014. -
good cakepops on parade hope you are having fun lol dee
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I'm glad I tried these cornbread muffins for Made for Cornbread is King (Part 2)!<br/>This is a quick and simply recipe, I had all on hand and I the garden I had enogh chives for this.<br/>My DD was the first who tired this, we never had cornbread and she was really surprised how good the are. Great recipe!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
