Green Onion Cornmeal Muffins Recipe

5 1 1
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Green Onion Cornmeal Muffins Recipe

Read Reviews
5 1 1
Publisher Photo
Corn bread and corn muffins are popular in New England. This muffin recipe has a different twist with green onions and sour cream, and the aroma while they’re baking is wonderful! I like to serve these with soups and stews.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 1/4 cup chopped green onions

Directions

In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Green Onion Cornmeal Muffins in Country February/March 2006, p49

Nutritional Facts

1 each: 150 calories, 6g fat (4g saturated fat), 37mg cholesterol, 189mg sodium, 19g carbohydrate (5g sugars, 1g fiber), 3g protein.

  • 1 cup all-purpose flour
  • 3/4 cup yellow cornmeal
  • 3 tablespoons brown sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1/3 cup milk
  • 2 tablespoons butter, melted
  • 1/4 cup chopped green onions
  1. In a large bowl, combine the flour, cornmeal, brown sugar, baking powder and salt. In a small bowl, combine the egg, sour cream, milk, butter and onions; stir into dry ingredients just until moistened.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Green Onion Cornmeal Muffins in Country February/March 2006, p49

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snackcake User ID: 4580851 137987
Reviewed Sep. 26, 2011

"These muffins were very moist and tasteful...will for sure make again!thank u for sharing."

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