Cornbread-Walnut Muffins

Cornbread-Walnut Muffins

Fresh and hot from the oven, this cornbread studded with crunchy walnuts is light, airy and delicious with nutty overtones from the toasted walnuts.


  • 3/4 cup cornmeal
  • 1 cup flour
  • 1 cup California walnuts, toasted, finely chopped
  • 1/3 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 cup corn kernels, fresh, chopped
  • 1 cup milk, nonfat
  • 2 eggs, large
  • 4 tablespoons walnut oil


  1. Preheat the oven to 425°F. Grease a 12 muffin pan; set aside.
  2. In a medium bowl, whisk together the cornmeal, flour, walnuts, sugar, baking powder, salt and pepper; set aside.
  3. In a separate bowl, combine the milk, eggs and walnut oil; mix well. Add to the cornmeal mixture and stir until just combined. Add the corn kernels and stir just to mix. Spoon the mixture into the prepared muffin pan.
  4. Bake until golden brown and the top springs back when you lightly touch it, about 15 minutes for muffins. Gently remove from the pan and serve hot!


Post a Review