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Cornbread-Walnut Muffins

Cornbread-Walnut Muffins
  • Duration
  • Cook Time
  • Prep Time
  • 12 ServingsServings


  • 5/4 cup cornmeal
  • 1 cup flour
  • 1 cup toasted finely chopped walnuts
  • 1/3 cup Sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 cup fresh corn kernels, chopped
  • 1 cup nonfat milk
  • 2 large eggs
  • 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 n a separate bowl, combine the milk, eggs and walnut oil; mix well. Add to the cornmeal mixture and stir until just combined.

4 Add the corn kernels and stir just to mix. Spoon the mixture into the prepared muffin pan.

5 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!

Source: California Walnut Board

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