Broccoli Cornbread Muffins

Broccoli Cornbread Muffins

Soup and Salad night seems naked with just soup and salad. Bread rounds out (and dresses up) the meal. Often, I make a loaf of artisan bread, but when we want some variety, I like to serve these muffins. They go well with any hearty soup recipe or just warmed up in the microwave and slathered with butter for a snack.

Broccoli Cornbread Muffins


  • 1 cup cornmeal
  • 1 cup flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sour cream
  • ⅔ cup milk
  • ½ cup canola oil – I used olive oil, because I was out of canola. Olive oil works if you don’t mind its strong flavor in baked goods.
  • 2 eggs, beaten
  • 1 (10 oz box) frozen chopped broccoli, thawed

1. Preheat oven to 425 degrees.

2. Combine the cornmeal, flour, baking powder, and salt in a small bowl. Set aside.

3. Mix together the sour cream, milk, oil, and eggs. Add the dry ingredients and mix well to combine. Fold in the broccoli.

4. Coat a 12-muffin pan with cooking spray. Pour the batter into the muffin pan. Bake for 15-20 minutes.




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