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Lite Cheesy Cornbread Muffins

Instead of traditional cornbread, try this twist!


  • 12 ounces Jarlsberg Lite cheese, grated (3 cups) 
  • 1 cup yellow cornmeal
  • 1 cup unbleached all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 eggs
  • 1-1/2 cups buttermilk
  • 3 tablespoons butter, melted
  • 3 tablespoons honey


  1. Preheat oven to 400 degrees farenheit.  Spray standard size (plain or decorative) muffin tin with non-stick cooking spray and set aside.
  2.  In large bowl combine cornmeal, flour, baking powder, baking soda, salt and cumin and mix well.
  3. In another bowl combine eggs, buttermilk, melted butter, honey and mix well
  4. Pour liquid ingredients into dry ingredients and mix just to combine – do not over mix.
  5.  Fold cheese evenly into batter, reserving a bit to sprinkle on top. Spoon batter into (12) prepared muffin cups and sprinkle on reserved cheese.
  6. Bake 20 to 25 minutes, or until golden brown.
  7.  Remove from oven and cool on wire rack 10 minutes before removing from muffin cups. Serve warm or at room temperature.

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