Cornbread Muffin Recipes

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Porcini Mushroom Cornbread Recipe Recipe

I love making this foolproof cornbread recipe. The only difference between versions is the flavor combination. The list of adaptations is endless. I never have a specific idea of the meal I'm going to prepare on a daily basis. My first reflex is to inspect my refrigerator, then go through the pantry and finally mix and match flavors that can complement one another. That's the beauty of cooking.

This time, I mixed crushed hazelnuts, dried porcini mushrooms and roasted garlic into the batter. The pungency from the garlic, the richness from the hazelnuts and the extravagance of the mushrooms created the ultimate, most luxurious cornbread I could think of. Don't you agree?


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Pumpkin Cornbread Recipe Recipe

Pumpkin Cornbread Recipe

11.07.13 by Jackie

This pumpkin cornbread is so delicious, I promise, once you try it, this will become a staple for your Thanksgiving meal. There are a few key ingredients that make this cornbread sensational: pumpkin of course, buttermilk, brown sugar and semolina. I did use cornmeal but the semolina gives a little oomph to the texture and a nice crunchy outer layer.

You've probably noticed I've been baking a lot these days. The only downside to baking so much is I have all the girls staring at the oven, complaining and asking every minute when it's going to be ready. They end up not being able to focus on their homework because an intoxicating, Thanksgiving smell permeates every single room of our house!


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Sour Cream Cornbread Muffin Recipe Recipe

Today, I made cream of tomato soup and decided I would replicate the same flavors in cornbread muffins. I find that cornbread muffins are a great accompaniment when teamed up with a nice bowl of warm soup. I added chopped sun-dried tomatoes and sour cream to the batter as well as small chunks of Comté cheese. The cheese gave a fruity and salty note to the muffins.

I think the addition of sour cream makes for super moist cornbread muffins. Of course, they taste best piping hot right from the oven, but they still taste great the following day.


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Olive Cornbread Recipe Recipe

Olive Cornbread Recipe

02.14.12 by Jackie

I recently saw on my Facebook page that one of PhamFatale's readers made my jalapeno cornbread, which reminded me that I hadn't made any in a long time. I created a new version using oil-cured black olives and an exquisite extra virgin olive oil from Cloud 9 Orchard.

May Chevallier is a true expert on olive oil and is the owner of a 140-acre ranch in southern Monterey County, where she planted 10, 000 olive trees. She's passionate about her Cloud 9 Orchard EVOO, which has won many prestigious awards. I recently met with May and she educated me about how to discern the quality of olive oil. I learned that too often olive oil is artificially enhanced with chlorophyll for color and synthetic olive flavor. Cloud 9 Orchard is free from any of these adulterations. You can order May's extra virgin olive oil directly from her. You won't be disappointed.


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Ginger Honey Cornbread Recipe Recipe

Ginger Honey Cornbread Recipe

01.05.11 by Jackie

I am a big fan of both gingerbread and cornbread. I thought it would be fun to combine the flavors of the two, and so my ginger honey cornbread was born. I decided to go all out with intense ginger flavor, so I used freshly grated ginger, candied ginger, root beer and last but not least ginger honey.

The result is a strong, mildly spicy cornbread, which we absolutely loved. It's fairly simple to make, easy to transport and can be made a day in advance.


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