Roasted Cornbread Mini Muffins

TGICS!!! You know that one right?  Thank God It’s Cornbread Season? I don’t know about you but there is something about a big hunk of cornbread with a bowl of chili or on the table at thanksgiving dinner that makes it feel like fall.  Warm and sweet, like an acceptable way to eat cake as a side dish.  Well I have been longing for some good cornbread and couldn’t find any recipe that didn’t have refined sugars, oil or butter, and lots of white flour.  Sometimes I make every healthy switch possible in a recipe and it just turns out awful… but not these!  The only thing I would recommend is eating them warm and fresh out of the oven.  I tried these a few days later and they dried out a bit, but fresh out of the oven they were PERFECT!!  I used Bob’s Red Mill Cornmeal and whole wheat flour, greek yogurt instead of oil and honey to sweeten!  And I love the flavor of roasted corn so of course I had to add that.  I also think cornbread is 10x better in mini muffin form.  These are just my beliefs… if you want to dump this in a 13 x 9 and slice it up, be my guest!  But something about the perfectly browned edges on every bite, as well as a perfection portion size, just seems like the best option!

Before —- and —— After


Roasted Cornbread Mini Muffins - no oil or refined sugars!

Perfect portions!

Roasted Cornbread Mini Muffins - no oil or refined sugars!

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Roasted Cornbread Mini Muffins - real food ingredients and the perfect bite to go with Chili!


Roasted Cornbread Mini Muffins


  • 1 cup whole wheat flour
  • 1 cup corn meal (i used bob’s red mill)
  • 1/4 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup 2% greek yogurt
  • 2 eggs, beaten
  • 1/2 cup roasted corn (I use trader joes frozen)


  1. Preheat oven to 400 degrees. Spray a mini muffin tin with cooking spray (i used TJs coconut oil spray) and set aside. In a medium bowl, combine all ingredients but corn until full combined. Then fold in corn until just evenly distributed. Scoop batter into your mini muffin pan until it is level with the top of the pan (see photo). Bake for 10 minutes or until a toothpick inserted comes out clean. Enjoy with a big bowl of chili!!
5 replies
  1. Kathryn Grace says:

    Saw your post on Real Food Blogger (Facebook) and had to check them out. Yum! I\’ve long made my cornbread muffins with yogurt, but never without a little egg and honey. Looking forward to trying these. The corn will give them that little added sweetness, as well as texture. They\’d be real pretty with a little red bell pepper too wouldn\’t they?

  2. Kathryn Grace says:

    Those little bites look just wonderful. I\’ve not tried adding corn kernels before, but I can almost taste the sweet roasted flavor. These are a definite \”must try soon\” recipe, and one I will feature as Recipe of the Day later this week on my Facebook page, Cooking with Whole Grains & Real Whole Foods. Thank you!


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