Savory Chicken and Cornbread Muffins Recipe

Looking for a delightful twist on dinner? This Chicken and Cornbread Muffins Recipe combines tender, flavorful chicken with the comforting taste of cornbread, creating a dish that’s both satisfying and easy to prepare. Perfect for family gatherings or a cozy night in, these muffins are a wonderful way to enjoy a classic chicken recipe in a new form.

Imagine biting into a warm muffin, filled with juicy chicken and hints of sweet cornbread that melt in your mouth. These muffins are not just a meal; they’re a delightful experience that brings everyone to the table.

Delicious Chicken and Cornbread Muffins

These Chicken and Cornbread Muffins are moist and flavorful, made with tender pieces of chicken, sweet corn, and a hint of cheese. Each bite is a perfect balance of savory and sweet, making them an ideal choice for lunchboxes or a quick dinner.

Ingredients

2 cups cooked chicken, shredded
1 cup corn kernels (fresh or canned)
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 cup shredded cheese (cheddar or your choice)
Chopped green onions for garnish (optional)

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and grease a muffin tin or line it with paper liners.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
Combine Wet Ingredients: In another bowl, mix the buttermilk, vegetable oil, and eggs until well combined.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the shredded chicken, corn, and cheese.
Fill Muffin Tin: Spoon the mixture evenly into the prepared muffin tin, filling each cup about two-thirds full.
Bake: Bake for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack. Serve warm, garnished with chopped green onions if desired.