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Scallion Cornbread Muffins

Serve these cornbread muffins with our Buttermilk Chicken.

  • Yield: Makes 6
Scallion Cornbread Muffins

Source: Everyday Food, June 2010


  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour, (spooned and leveled)
  • 2 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 1 teaspoon coarse salt
  • 1/2 cup plus 2 tablespoons buttermilk
  • 2 tablespoons oil
  • 1 large egg, whisked
  • 1/4 cup chopped scallions


  1. Preheat oven to 450 degrees. Lightly grease 6 cups of a standard-size muffin pan with vegetable oil. In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt. Make a well in the center; stir in buttermilk, oil, egg, and scallions. Fill muffin cups two-thirds full and bake until a toothpick inserted in center of a muffin comes out clean, 10 to 13 minutes.

Reviews (2)

  • rpaxton 20 Sep, 2011

    Loved it. I'm Southern, so I cut back the sugar by half because where I come from, sweet cornbread just isn't done, and it was delicious. I made it gluten-free by replacing the All-Purpose Flour with 1/4 c. garbanzo bean flour and 1/4 c. brown rice flour and it came out great.

  • PenelopeRB 21 Feb, 2011

    Easy and tasty. They have quite the tang of the buttermilk and are quite moist. I successfully doubled the recipe. They go well with the Buttermilk Chicken.

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