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–+ servings

Low Sodium Cornbread Muffins

Course Appetizers and Snacks, Side Dish
Cuisine American
Condition Heart Health, Low Sodium
Servings 12 muffins

Ingredients

  • 1-3/4 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 1 tsp cream of tartar
  • 3/4 tsp baking soda
  • 1-1/4 cup milk
  • 4 tbsp butter unsalted, melted
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup corn
  • 4 oz green chiles drained, rinsed (optional)
  • 1/2 cup cheddar cheese shredded

Instructions

  • Preheat oven to 375° F. Grease muffin tin with cooking spray. You could also use a square pan.
  • Combine wet ingredients in one bowl - milk, melted butter, oil, and egg. In a separate bowl, combine dry ingredients - flour, cornmeal, sugar, cream of tartar, and baking soda.
  • Pour wet ingredients into dry ingredients and mix until just incorporated. Gently fold in corn, chiles, and cheese.
  • Pour batter into prepared pan and bake for 23-25 minutes if using muffin tin, or 25-28 minutes if using square pan.

Nutrition

Carbohydrates: 30g | Protein: 5g | Fat: 12g | Sodium: 150mg