Total Time
Prep 10 mins
Cook 20 mins

These are a quick, tasty alternative to regular ol' corn muffins! From time to time, I'll toss in about a half cup of cheddar cheese and sprinkle some on top just to add a bit of extra kick:)


  1. Preheat oven to 425 degrees F.
  2. Grease a 12-cup muffin tin.
  3. In a big mixing bowl, combine dry ingredients.
  4. In another bowl, combine milk with butter.
  5. Add milk and butter mix to the cornmeal mixture, whisking gently until just combined.
  6. Toss in green onions.
  7. Spoon batter into muffin cups and bake for 20-30 minutes, until golden brown.
Most Helpful

Pretty tasty! Not your typical type of cornbread muffin, but it is strangely addicting. I tried it with hotdogs too, works great!

TheDangerChef June 27, 2009

Rather bland recipe. We ate this cornbread with butter to give it a little extra taste.

AlleyKat1984 September 17, 2008

I chose this recipe because I was out of eggs and this corn muffin didn't require any. I cut it in half, and used white whole wheat flour, splenda, fat free skim milk, and smart balance butter. What a tasty, healthy muffin! Next time I'll do half sugar and half splenda to cut back on the bitter after taste. I cut up a couple of hot dogs and stirred them into the batter and omitted green onions to turn it into a main dish lunch for my 6 and 3 year old sons. They thought it was OK. I thought it was 5 stars! Cutting it in half yielded 6 bigger than average muffins. I will make this again. Thanks for posting an eggless muffin recipe!

ColCadsMom August 21, 2007