Veggie Cornbread Muffins

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This is a great recipe for using up leftover veggies in the fridge. I used a previously cooked sweet potato and chopped it into really tiny pieces and also found some zucchini and spinach I needed to use up! You can use any veggies you want, just make sure they are cooked before adding them to cornmeal muffin mixture. I recommend sautéing any uncooked veggies on the stovetop in 1 TBSP olive oil to make this recipe a quicker one. Make sure all veggies are diced small so there is a veggie in every bite instead of large chunks.  You could also add chicken sausage to make a more complete snack. I love these for food prep because you can make them on the weekend and add them to meals throughout the week.

Ingredients:

2 cups cornmeal

2 TBSP gluten free flour

1.5 tsp baking powder

1 TBSP garlic powder

1 TBSP parsley

1 tsp cumin

½ tsp salt

1 ½ cups cooked diced veggies

2 TBSP melted butter

2 eggs

1 cup milk

1 TBSP honey

1 cup shredded cheddar cheese

Directions:

1.       Preheat oven to 350 and grease muffin pan. Recipe will yield 12 regular sized muffins

2.       Cook/chop/prepare veggies

3.       Mix together dry ingredients: cornmeal to salt.

4.       Mix together wet ingredients: butter to honey and make sure eggs are well beaten

5.       Combine wet and dry ingredients, add cooked veggies, and cheese, mix until everything is just moistened- overmixing makes a bad muffin

6.       Bake for 20 minutes- make sure insides are completely cooked

7.       Enjoy as a snack or side dish

Do you like cornbread?? Any favorite family recipes? I think cornmeal is highly underutilized and is a great gluten free substitute. Any who doesn’t love muffins??

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