If you’re looking for a delicious savory and slightly sweet muffin recipe to add to your holiday baking list, look no further than these small-batch cornbread muffins seasoned with eggnog, ground cinnamon, and freshly grated nutmeg. Whether you’re serving these crumbly cornbread muffins alongside a warm bowl of soup or simply spreading them with some creamy butter, holiday jam, or apple butter, these muffins are sure to be a hit this holiday season.
Behold the second unintentional eggnog recipe of three that I will be sharing this month for Sunday Funday. The first recipe was for these Iced Eggnog Chewy Spice Cookies, which I shared for our “Christmas Bakes” theme earlier this month, and I’ll be sharing the third recipe when I host our “Eggnog” themed event next week. Now, let’s talk a little bit about things that aren’t so unintentional. While this is primarily, at first glance, a place to come and discover a new recipe or two, it is also a place for me to share my thoughts and feelings. I think that it’s fairly obvious that I have never hidden that from any reader. Sometimes those feelings revolve around B.O.B Bob, McKenna, friends, family, friends who are like family, and yes, occasionally they even have a wee bit to do with actual food. Sometimes though, they have absolutely nothing to do with any of those things, sometimes, instead, they have to do with boundaries.
Recently, I was called unprofessional because I choose to share my thoughts and feelings on certain subjects, or in this case, a certain person. I think you can guess my feelings on that; toxic people will try to make you feel like you are holding a grudge, when what you are really holding is a boundary. I refuse to apologize or have my thoughts and feelings made to be less than, improper, or unprofessional simply because I dared to comment and suggest that an individual should perhaps put a little more thought into their remarks and wording because they are often brash, borderline rude, and 99% of the time unsupportive and unfriendly to those people in what should be considered their blogging friend circle. I will share those words anywhere. I am not ashamed of them. They are how I feel after seeing and hearing time and time again how one person can bring so many down. If that’s an issue for anyone, you know where to find the exit or delete button. It’s there for you anytime you feel like this isn’t the place or I’m not the person for you.
Now, for those of you who chose not to hit the exit or delete button, here’s my take on a seasonal holiday recipe for cornbread, because this Sunday Funday, we’re sharing some of our favorite “Ground Corn” recipes. You’ll find links to several other great ground corn recipes below by some fantastic women, who inspire me each day to get into the kitchen and make something new. These ladies make being a food blogger more than just a job, a side-hustle, or a wee hobby. I look forward to seeing their recipes for each event, I cherish seeing how they celebrate with their own friends and family through food, and I appreciate them for being kind, friendly, inspirational, and more than anything, for always being supportive. So, if and when you make these crumbly cornbread muffins, take some time to enjoy them while scrolling down to check out a few of the recipes below from these amazing, talented, and creative women.
Ingredients:
- 1/2 Teaspoon Salted Butter, Cold (Approximately)
- 1/2 Cup Yellow Cornmeal
- 1/3 Cup All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Ground Cinnamon
- 2 Tablespoons Salted Butter, Melted
- 1/2 Cup Eggnog
- 1/2 Teaspoon Balsamic Vinegar
- 1 Egg
- Freshly Grated Nutmeg
Directions:
- Preheat oven to 400 degrees.
- Liberally grease a 6-cup muffin tin with the cold butter; set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and cinnamon.
- In a small bowl, whisk together the melted butter, eggnog, balsamic vinegar, and egg.
- Stir the wet ingredients into the dry ingredients to combine. Allow to rest for 3 to 5 minutes.
- Use an ice cream scoop to distribute the batter evenly among the muffin cups.
- Grate a little bit of nutmeg over the top of each muffin.
- Bake for 10 to 13 minutes, or until a knife inserted into the middle of a muffin comes out clean.
Suggestions:
- Make sure to liberally grease the muffin cups so that the cornbread does not stick.
- If you are using unsalted butter, add a 1/4 teaspoon of salt to the muffin batter.
- Allow the batter to rest for a few minutes so that the cornmeal has a chance to absorb some of the liquid from the other ingredients.
- These muffins are crumbly and savory. While they are mildly sweet, they aren’t meant to be a dessert muffin. They pair well with soup or taste wonderful when spread with creamy butter, holiday jam, or apple butter.
- Don’t skip the freshly grated nutmeg in this recipe. It adds great flavor and looks great on top of each muffin.
Improvements:
- Add a pinch of ground cloves to the cornbread muffin batter.
- Place a 1/2 cup of traditional or golden raisins in a small bowl. Pour enough eggnog to cover. Soak the raisins for a few hours before draining and folding them into the batter.
- Top these muffins with a simple eggnog and powdered sugar glaze.
- Pair these crumbly cornbread muffins with this Chunky Broccoli Cheddar Beer Cheese Soup or this Christmas Chili.
Ingredients:
- 1/2 Teaspoon Salted Butter, Cold (Approximately)
- 1/2 Cup Yellow Cornmeal
- 1/3 Cup All-Purpose Flour
- 2 Tablespoons Granulated Sugar
- 3/4 Teaspoon Baking Powder
- 1/4 Teaspoon Baking Soda
- 1/4 Teaspoon Ground Cinnamon
- 2 Tablespoons Salted Butter, Melted
- 1/2 Cup Eggnog
- 1/2 Teaspoon Balsamic Vinegar
- 1 Egg
- Freshly Grated Nutmeg
Directions:
- Preheat oven to 400 degrees.
- Liberally grease a 6-cup muffin tin with the cold butter; set aside.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and cinnamon.
- In a small bowl, whisk together the melted butter, eggnog, balsamic vinegar, and egg.
- Stir the wet ingredients into the dry ingredients to combine. Allow to rest for 3 to 5 minutes.
- Use an ice cream scoop to distribute the batter evenly among the muffin cups.
- Grate a little bit of nutmeg over the top of each muffin.
- Bake for 10 to 13 minutes, or until a knife inserted into the middle of a muffin comes out clean.
PIN THIS RECIPE
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
Sweet Strawberry Honey Cornbread Cake
Cornmeal Coconut Cake Mix Butter Cookies
Christmas Cornbread with Eggnog
Make sure to check out all of the other great Sunday Funday “Ground Corn: Grits, Corn Meal, Polenta, Masa, Makki ki Roti, Etc.” recipes below. A huge thanks to Palatable Pastime for hosting this event.
- Chicken with Cornmeal Dumplings from A Day in the Life on the Farm
- Copycat Jiffy Cornbread Muffins from Amy’s Cooking Adventures
- Fried Cornmeal Mush from Palatable Pastime
- Masala Shrimps With Cheesy Grits from Sneha’s Recipe
- Makki Di Roti from Mayuri’s Jikoni
- Small-Batch Eggnog Crumbly Cornbread Muffins from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
