Cornbread and Cheese Muffins

Total Time
Prep 30 mins
Cook 5 mins

Ingredients Nutrition


  1. Preheat oven to 400.
  2. Lightly spray muffin cups with nonstick cooking spray.
  3. In a large bowl, combine cornmeal, flour, baking powder, sugar, and salt; mix well.
  4. In a separate bowl, combine egg substitute, creamer, and cottage cheese; blend until smooth.
  5. Using electric mixer, add egg mixture to flour mixture and blend until smooth.
  6. Fold in shredded cheese and let stand 5 minutes at room temperature. Fill muffin cups 3/4 full and bake 25 to 30 minutes, until toothpick inserted in center comes out clean.


Most Helpful

We didn't care for these at all! Chewy and bland. Awful!

963395 October 04, 2008

I can't believe no one has rated this recipe yet! These are some of the most awesome corn muffins I've ever had the pleasure of eating. The only changes I made were to use whole milk instead of coffee creamer and I also used full-fat cheeses (nonfat cheese scares me). Definitely a keeper, probably will be making these muffins quite a bit.

emily hauer August 16, 2008

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