A holiday twist on an ole Southern favorite of cornbread muffins. Using roasted pumpkin seeds, shredded cheddar and minced garlic this cornbread muffin recipe is a sure fire addition to any holiday meal. I whipped these up last week while my parents were in town and I also used 4 of the muffins once cooled as part of a cornbread stuffing in my pork loin roast. I’ll post that recipe later in the week.
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Ingredients |
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2 |
Tbsp |
Sugar |
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2 |
Cups |
White corn meal |
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½ |
Cup |
Pumpkin Seeds, roasted |
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1 |
Cup |
Milk |
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1 |
Tbsp |
Olive oil |
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1 |
Each |
Egg, beaten |
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1 |
Cup |
Cheddar cheese, shredded |
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1 |
Tbsp |
Garlic, minced |
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Preparation Steps (NOTE: pre-heat oven to 400º F) |
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1. |
In a mixing bowl combine the sugar, corn meal & the pumpkin seeds together to form the dry ingredients. |
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2. |
In another mixing bowl add the eggs, milk and olive oil and beat well together. |
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3. |
Mix the wet ingredients into the dry ingredients and stir well to smooth and combine. |
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4. |
Fold in the shredded cheddar cheese and the minced garlic then portion the batter evenly between 2 muffin tins that have been coated with a little non-stick cooking spray. |
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5. |
Bake in a 400º F oven for 25 minutes or until golden brown and a cake tester or toothpick comes out dry. |
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