Cabot Creamery Savory Corn Muffins

      9 Comments on Cabot Creamery Savory Corn Muffins

These Savory Corn Muffins are bursting with flavor thanks to all the cheese and veggies. So many flavors in one small muffin. It’s the only corn bread recipe you’ll ever need!
Savory Corn Muffins 3 (Small)

When it comes to muffins, I think corn is my favorite. I spent many mornings before school splitting a corn muffin with my best friend Stacy at the local bagel shop. A toasted corn muffin with butter, it doesn’t get much better. Of course, it can get better, if you load that corn muffin with Cabot Creamery Cheese and vegetables!

Savory Corn Muffins, Gluten Free!

Savory Corn Muffins 1

When I attended Food Wine Conference this past May, Cabot Cheese was one of our sponsors. In addition to giving us a free copy of The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms we also got to hear from their farmers about life on the farm. It was so amazing, seeing the pictures of little kids running through barns and kissing cows made me long to pack it all up and move to a farm.

Savory Corn Muffins 2

Then the reality hit, how much I hate early mornings and hard labor, so I decided to stay put. Instead, I thought I’d dive into their cookbook. So many amazing family recipes. However, most are not gluten free, so I decided to adapt their Savory Herb Corn Muffins to make them gluten free. I also swapped out the cheddar cheese for some Cabot Pepper Jack to really give this muffins a kick. They turned out amazing, moist, delicious, and full of flavor.

Savory Corn Muffins 4 (Small)

Cabot Creamery Savory Corn Muffins
 
Author: 
Nutrition Information
  • Serves: 12
  • Serving size: 1 Muffin
  • Calories: 203
  • Fat: 9.9 g
  • Sugar: 2.5 g
  • Fiber: 1.7 g
  • Protein: 7.9 g
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ¼ Cup Oat Flour
  • ¾ Cup Brown Rice Flour
  • 1 Cup Cornmeal
  • 2 Tablespoon Baking Powder
  • ½ Teaspoon Salt
  • 1½ Teaspoon Dried Basil
  • 1 Cup Pepper Jack Cheese, Shredded
  • 1 Tablespoon Honey
  • ¾ Cup Greek Yogurt
  • 2 Eggs
  • ½ Cup Skim Milk
  • 2 Tablespoon Olive Oil
  • 2 Tablespoon Baking Powder
  • ½ Cup Minced Onion
  • ½ Cup Minced Bell Pepper
  • 1 Cup Spinach
Instructions
  1. Combine dry ingredients
  2. Cook onions, pepper, and spinach in some bacon fat
  3. Let cool to room temperature
  4. Add remaining ingredients to dry
  5. Mix well
  6. Bake 15-20 minutes at 400F

 

 

9 thoughts on “Cabot Creamery Savory Corn Muffins

  1. Nicole McNeil

    Seeing that I nearly ate myself sick at the Cabot Factory Store in Vermont, I think I could definitely get down with these muffins! I always think that savory muffins are a nice surprise — a nice break from the norm! Pinning this for later — thanks for sharing 🙂

    Reply
    1. Cricket Post author

      Yeah cheese can be so good its dangerously sometimes! Can’t get enough of it! Hope you like them!

      Reply
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