Loaded Cornbread Muffins

During the summers of my college years I worked in a restaurant in Wilmington, NC called Elijah’s —  a Port City institution that brags,”The only thing we overlook is the river!” It is here that I learned to make what I call “Loaded Cornbread Muffins.” They serve them with honey-butter, but I think they’re delicious, unadorned.

Yield: 24 regular-size muffins, or 48 mini-muffins

  • 2 boxes Jiffy Cornbread Mix — vegetarians, they make a mix without lard so be sure to buy that one

Make cornbread batter according to package directions, substituting buttermilk for milk, if feeling ambitious. Or substituting whey if you have any leftover from making Greek Yogurt.

  • 1 can cream of corn
  • 1-1/2 cups shredded sharp cheddar cheese
  • 1 sweet onion, small diced

Stir ingredients above into cornbread batter.

Distribute into well-greased (or paper-lined) muffin tins and bake at 400-degrees F for 15-20 minutes for regular-size muffins or 10-12 minutes for mini-muffins (or until golden brown). Rotate pan(s) 180-degrees midway through baking, in case your oven has hot spots.

*When I baked these recently, I baked 24 mini-muffins using the recipe above and served them at a dinner party. (Warning: vegetarians, look the other way now!) Then chopped 6-oz of ham and stirred it into the remaining batter and baked 12 regular-sized muffins — super-loaded breakfast meal muffins for Mr. Batch’s group meetings. You guessed it, I froze them and then thawed them until the date of his next group meeting. They froze and thawed deliciously!

 

 

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