Can you freeze Cheddar Scallion Cornbread Muffins?

Yes, and they freeze wonderfully! 🧊 Let the muffins cool completely, then wrap each one in plastic wrap followed by foil or a freezer bag. Store for up to 2 months . When ready to eat, reheat them in the oven at 300°F for 10 minutes or microwave for 20–30 seconds with a damp paper towel.

What kind of cheddar works best in these muffins?

We recommend sharp cheddar for bold, tangy flavor. If you prefer a more mellow taste and creamier melt, go with mild cheddar . Pre-shredded cheese works fine, but for best results, shred fresh from the block to avoid anti-caking agents.

How do you keep cornbread muffins moist?

The secret is in the buttermilk and melted butter , which add richness and tenderness. Also, be sure not to overbake —check with a toothpick around the 18-minute mark. Overmixing can also make them dense or dry, so gently combine your batter just until everything is incorporated.

Can I make these without buttermilk?

Yes! If you don’t have buttermilk on hand, use this quick DIY substitute: 1 cup milk + 1 tablespoon lemon juice or vinegar Let it sit for 5–10 minutes until slightly curdled—works like a charm in baking.

What’s the secret to the best cornbread muffins?

The key is balancing moisture with texture. Buttermilk is essential—it adds both tenderness and tang. Don’t overmix the batter; just stir until everything is incorporated. This keeps the crumb light and fluffy, not dense. Another tip? Shred your own cheese instead of using pre-shredded, which can be coated in anti-caking agents that prevent smooth melting.

Can I put green onions in cornbread?

Absolutely—and in fact, scallions (green onions) are one of the stars in this recipe. They add a mild onion flavor without overpowering the muffins. The white and light green parts give a stronger taste, while the dark green tops provide freshness and color contrast. If you’re not a fan of scallions, you can try: Chives (milder, herby) Shallots (slightly sweet and garlicky) Red onions (finely diced for a colorful twist)

Is cornbread healthier than regular bread?

It depends on how it’s made. Cornbread can be more nutrient-dense if it uses whole grain cornmeal and less sugar. However, when you add generous amounts of butter and cheese (as in this recipe), the fat content rises. The good news? You can tweak the recipe—use low-fat buttermilk, reduce cheese, or swap in olive oil for butter if needed.

What are common mistakes when making cornbread muffins?

Here are a few missteps to avoid: Overmixing : This can lead to tough, dry muffins. Mix just until combined. Overbaking : Keep an eye on the oven; even a few extra minutes can dry them out. Skipping fresh ingredients : Pre-shredded cheese and wilting scallions won’t deliver the same flavor or texture. For best results, use fresh dairy, herbs, and high-quality cornmeal.

10 Cheddar Scallion Cornbread Muffins Everyone Will Love

Name: 10 Cheddar Scallion Cornbread Muffins Everyone Will Love
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: American / Southern-style
Ingredients: 1 cup yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 2 tablespoons sugar; 2 large eggs; 1 cup buttermilk; ½ cup unsalted butter, melted and cooled; 1½ cups sharp cheddar cheese, shredded; ½ cup scallions, finely sliced

Description

These cheddar scallion cornbread muffins are the perfect savory twist for any meal—easy to make, rich in flavor, and great for freezing or sharing.

Ingredients

Scale

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons sugar
2 large eggs
1 cup buttermilk
½ cup unsalted butter, melted and cooled
1½ cups sharp cheddar cheese, shredded
½ cup scallions, finely sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F. Grease muffin tin or line with paper cups.
Shred the cheddar and slice scallions finely.
In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, whisk eggs, buttermilk, and melted butter until smooth.
Pour wet into dry. Stir just until combined.
Gently fold in cheddar and scallions using a spatula.
Scoop batter evenly into muffin cups (¾ full).
Bake for 15–18 minutes, until golden and a toothpick comes out clean.,
cheddar corn muffins

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Side Dish
Method: Baking
Cuisine: American / Southern-style