Savory Cornbread Muffin With Peas And Carrots

Savory Cornbread Muffin with Peas and Carrots Recipe

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These Savory Cornbread Muffins with peas and carrots are a delightful twist on the classic cornbread. Perfect for a savory breakfast brunch or a side dish for soups stews or grilled meats these muffins bring a comforting slightly sweet and savory flavor. The addition of peas and carrots not only adds a pop of color but also gives them a subtle sweetness and texture that pairs wonderfully with the cornbread’s crumbly soft interior. They are quick to prepare and are a great way to sneak in some veggies for the whole family.

Total Time:

Prep time: 10-15 minutes

Cook time: 18-20 minutes

Total time: 30-35 minutes

Ingredients:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon sugar (optional for a slightly sweet muffin)

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 large eggs

1 cup milk (or buttermilk for a tangier flavor)

1/4 cup unsalted butter melted (or vegetable oil)

1 cup frozen peas and carrots, thawed and drained (or fresh if preferred)

1/2 cup grated cheddar cheese (optional but adds a great savory touch)

1/2 teaspoon dried thyme or herbs of your choice (optional)

Instructions:

Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.

Mix Dry Ingredients: In a large mixing bowl whisk together the cornmeal flour sugar (if using) baking powder salt pepper and dried thyme or herbs.

Prepare Wet Ingredients: In a separate bowl whisk together the eggs milk and melted butter (or oil) until well combined.

Tips:

Veggie Variations: If you’re not a fan of peas and carrots try adding other vegetables such as corn kernels diced bell peppers or even spinach for a different flavor profile.

For Extra Flavor: Add crumbled bacon or cooked sausage to the batter for a more savory meaty muffin.

Make Ahead: These muffins can be made ahead and stored in an airtight container for up to 2 days. You can also freeze them for up to 3 months.

Buttermilk Substitute: If you don’t have buttermilk you can easily substitute it with a mixture of regular milk and 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.

Moistness Tip: If you prefer a moister muffin try adding 1/4 cup of sour cream or Greek yogurt to the wet ingredients.

These savory cornbread muffins with peas and carrots make for a delicious and hearty side dish or snack. The sweetness of the cornbread is perfectly balanced by the savory flavor of the peas and carrots creating a comforting bite. These muffins are easy to make and versatile ideal for pairing with soups stews or simply enjoyed on their own. Whether you’re looking for a quick addition to a meal or a tasty treat to bring to a gathering these cornbread muffins are sure to be a hit.