Cheddar Cornbread Muffins

These Cheddar Cornbread Muffins are a delicious blend of savory and sweet! Make these as a delicious pairing with soup or to complete a traditional Southern meal!

Cornbread is huge in our house. Growing up, we were always very serious about our cast iron–You don’t mess with those crispy edges! With someone having Celiac in the family, cornbread always made the perfect gluten-free side dish.

I’ve started experimenting with new flavors and additions, and I’m so glad I did! By adding sweet potato and sharp white cheddar, we have a soft cornbread (a bit lighter than traditional cornbread) with a salty-sweet combination that is just irresistible.

What ingredients do you need to make Cheddar Cornbread Muffins?

• 1 1/2 cup yellow corn meal (not self rising cornmeal)
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1/2 cup mashed, cooked sweet potato
• 3/4 cup shredded sharp white cheddar cheese
• 1 egg, beaten
• 1 cup buttermilk
• 3 tablespoons butter, softened

How do you make Cheddar Cornbread Muffins?

1. Preheat oven to 400 degrees
2. Combine the corn meal, baking powder, and salt in a medium size mixing bowl.
3. Add mashed sweet potato, cheese, egg, buttermilk and softened butter until mixed well.
4. Scoop muffin batter out into a standard 12 count muffin tin.
5. Bake for 18-20 minutes

Is there a difference between cornmeal and self-rising corn meal mix?

Yes. The difference between corn meal and self-rising corn meal mix is significant. Corn meal is simply ground corn, you can find this at any grocery store but my favorite is this Arrow Head Mills brand.

Self-rising Cornmeal Mix is different because it contains corn meal, flour, baking powder and salt. This recipe uses the first option, plain corn meal. That keeps this recipe gluten-free and it is why the recipe calls for baking powder and salt. 

What should I serve with Cheddar Cornbread?

Cornbread is such a tasty side for any meal! However, I really love to serve these with my favorite soup recipes. This Instant Pot Collard Green and Black Eyed Pea Soup is one of my all time favorites and it goes so well with this cheesy cornbread. 

Another favorite meal is pairing the cornbread with these Blackened Pork Chops and Southern Fried Cabbage. Some of my other favorites include:

• Cabbage Soup
• Loaded Balsamic Kale Salad Bowl
• Steak and Vegetable Rolls
• The Best Turkey Chili
• Cajun Pork Chops with Fried Cabbage

What are some easy gluten-free side dishes?

These Cheddar Cornbread Muffins are an easy gluten-free side, but I have tons of other options for you! Some of my favorite gluten free side dishes are:

• Easy Instant Pot Mashed Potatoes
• Gluten Free Buttermilk Biscuits
• Garlic Butter Mashed Cauliflower
• Instant Pot Collard Greens
• Loaded Cauliflower Casserole
• Easy Corn Fritters
• Rosemary Garlic Sweet Potato Wedges

Cheddar Cornbread Muffins

These delicious, gluten-free Cheddar Cornbread Muffins make the perfect side for a soup or traditional Southern meal!

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Total Time:30 minutes mins

Equipment

• Muffin pan

Ingredients

• 1 1/2 cup yellow corn meal not self rising cornmeal
• 2 teaspoons baking powder
• 1/2 teaspoons salt
• 1/2 cup mashed, cooked sweet potato
• 3/4 cup shredded sharp white cheddar cheese
• 1 egg beaten
• 1 cup buttermilk
• 3 tablespoons butter softened

Instructions

• Preheat oven to 400 degrees.
• Combine the corn meal, baking powder, and salt in a medium size mixing bowl.
• Add mashed sweet potato, cheese, egg, buttermilk and softened butter until mixed well.
• Scoop muffin batter out into a standard 12 count muffin tin.
• Bake for 18-20 minutes

Nutrition

Serving: 1 Cornbread Muffin | Calories: 134kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 295mg | Fiber: 1g | Sugar: 2g

Servings: 12 servings

Calories: 134kcal

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