Free shipping on all U.S. orders $100+

Deliciously Sweet and Savory Corn Muffins

February 01, 2015


We like our cornbread moist, flavorful and just a touch on the sweet side and these muffins truly deliver!  I added chilies and a handful of grated cheese to push them right over the top.  The perfect accompaniment to a hearty homemade Chili!!



Sweet and Savory Corn Muffins
source: Lightly adapted from a recipe by  America's Test Kitchen
Makes 12 muffins

2 cups all-purpose flour
1 cup yellow cornmeal
1 cup shredded cheese {I use a monterey jack-cheddar mix}
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup granulated sugar
1 can chopped green chilies
8 Tablespoons {1 stick} unsalted butter, melted
3/4 cup sour cream
1/2 cup milk

Preheat oven to 400 degrees Fahrenheit.  Generously coat a 12-cup muffin tin with vegetable spray or line with paper cupcake liners.

Whisk the flour, cornmeal, cheese, baking powder, baking soda, and salt together in a large bowl.  In a medium bowl, whisk together the eggs, sugar, and chilies until combined.  Whisk in the melted butter, sour cream and milk until smooth.  Gently fold the egg mixture into the flour mixture with a rubber spatula until just combined.  Be careful not to overmix.

Using a large ice cream scoop or measuring cup, divide the batter evenly among the muffin cups.  Do not level or flatten the surface.

Bake about 18 minutes, or until light golden brown and a toothpick inserted in the center comes out with just a few crumbs attached.

Let cool 3 minutes before removing them from the pan.





Disclosure: In an effort to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendations, testimonial and/or link to any products or services from this blog. Thank you for your support and please know that I will only feature products I love.





Also in Life At Cobble Hill Farm

12 Tips For Eating Real Food On A REAL Budget

February 15, 2018



1. Maximize Less Expensive Foods
Part of this tip is getting into the habit of eating in season because in season veggies are typically much cheaper than out of season. The other thing to consider is thinking about ingredients you and your family enjoy that are (either seasonally or year-round) cheaper and incorporating them more into your meals. For instance, carrots are a pretty inexpensive...

View full article →

Change Your Life In 2018 - February Challenge: Figure Out What To Do With Your Life

February 13, 2018


If you’re just joining in, the “Change Your Life In 2018” series is my quest to make some small changes this year. Rather than setting easily forgotten resolutions I wanted to focus on 12 changes that would help me learn and grow as a person. I’ve chosen to focus on one change per month so that it could not only become a more manageable goal, but I have a better chance at making these new habits...

View full article →

$100.00/Week Real Food Meal Plan - Week 7

February 11, 2018


If you’re just tuning in, this is an ongoing series in which I share our weekly meal plan as I (attempt) to convert us to a Whole/Real Food lifestyle.  Our grocery budget is $100.00/week for 2 adults.  Often I make 2 different meals because I am primarily plant-based and my husband is not.  Most of what we eat is made from scratch and any boxed, canned and/or frozen products follow the Real Food...

View full article →

We're so happy you're here!

We'd love for you to sign up for our newsletter where we send occasional new product alerts, discount codes and farm happenings.  And maybe an occasional chicken or goat hug....