Spicy Cinnamon & Cheddar Cornbread Muffins
Serves: 12
  • 2 cups finely ground cornmeal, divided - *do not use coarse or white, they will turn out yucky
  • 1 cup all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1¼ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 cup of grated cheddar cheese (set aside ¼ cup for topping)
  • 1¼ cups whole milk
  • 1 cup plain yogurt or sour cream ( I used Greek yogurt because that's what I had on hand)
  • ½ cup unsalted butter, melted and cooled slightly
  • ⅓ cup granulated sugar
  • 2 tablespoons organic honey
  • 2 eggs, lightly beaten
  • Chopped parsley for garnish
  1. Preheat oven to 425 degrees F. Grease a 12-cup muffin tin (I used paper liners and the muffin came out much better).
  2. In a medium bowl, whisk together 1½ cups of the cornmeal, the flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, whisk together the remaining ½ cup cornmeal and the milk. Microwave for 1½ minutes, then whisk thoroughly and continue to microwave, whisking every 30 seconds, until thickened to a batter-like consistency. This takes about 1 to 3 additional minutes. [Note: If you do not have a microwave, you can do this in a saucepan on the stove top.]
  4. Whisk in the cheese, yogurt or sour cream, melted butter,sugar and honey until combined, then whisk in the eggs. Using a rubber spatula, fold in the flour mixture until thoroughly combined (the batter will be very thick - don't worry about this).
  5. Divide the batter evenly among the prepared muffin cups.
  6. Top each muffin with the remaining cheese.
  7. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, 13 to 17 minutes, rotating the muffin tin halfway through baking. Let the muffins cool in the muffin tin on a wire rack for 5 minutes, then remove muffins from the muffin tin and let cool 5 minutes longer. Serve warm or at room temperature. Optional to garnish with chopped parsley.
  8. Leftovers can be stored in an airtight container at room temperature for up to 3 days, (like this ever happens) or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months. These are great served with chili, by the way.
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2016/02/19/spicy-cinnamon-cheddar-cornbread-muffins/