Who doesn’t like cornbread? Seriously. I could eat my weight in cornbread. I love that it’s flaky, buttery, and you can incorporate so many fun ingredients. I made these muffins for some quick grab breakfasts or snacks and they did not last long. Warm these babies up and put an extra slab or pound of butter on them and love yourself for making them and me for writing this out for you.
Do not make BOXED cornbread. It is so unnecessary – homemade cornbread is EASY. Boxed recipes tend to have a lot of sugar as well. I do not use sugar in this cornbread recipe because I do not think it needs it at all and we are adding blueberries to half the mix which naturally creates some sweetness as well. If I were not incorporating ingredients to this recipe I would add some honey for a tiny bit of sweet but no sugar.
2 Cups All Purpose Flour (you can sub almond flour just check the ratio)
1 TBSP Baking Powder
1 TBSP Baking Soda
1 1/4 Cup Cornmeal
1 TSP Salt
1 Cup Whole Fat Milk (can substitute coconut, almond, soy etc.)
1 Cup Melted Butter
1 8oz can Green Chiles
1 Cup Sharp Cheddar Cheese
1 1/2 Cup Blueberries
1 Lemon Zested
Mix everything together except the chiles, cheese, blueberries, and lemon. Once your mixture is ready separate it in half. I toss my blueberries in flour so they do not sink while baking. One half of the mixture add your blueberries&lemon zest and the other chiles&cheese. I put these in muffin tins and got exactly 12 of each flavor but you can cook them in a cast iron skillet if you wish. Baked at 400 degrees for 12-15 minutes or until the knife stuck in the middle comes out clean. I brought some of these to work for my team and boy did they go fast. Make sure if you try this recipe to tag us on instagram and Facebook!