Elle’s Cheddar and Rosemary Cornbread Muffins – recipe


Elle's Cheddar and Rosemary Cornbread MuffinsElle's Cheddar and Rosemary Cornbread Muffins

This will be my first Christmas as a vegetarian – and I’m dreading it! No more succulent roast turkey, or yummy pork stuffing, or delicious pigs in blankets. Pigs in blankets are, or rather was, one of my favourite things about the Christmas dinner.

On offer, in substitution for the meaty glory at the moment is nut loaf.

Nut loaf? NUT LOAF???

I’m bored already.

So, I’m going to liven things up with a couple of new recipes, including bread rolls and these muffins. Today it’s cheese and rosemary cornbread muffins.  It’s not the same as a piece of streaky, oak smoked bacon wrapped around a beautifully sage seasoned mini pork sausage, but it’s a start. And certainly adds interest to nut loaf!

And in case you were wondering, no I am not missing meat,

… much!


  • 1 cup plain flour
  • 1 cup course cornmeal
  • 4 tbsp vanilla golden granulated sugar (recipe here)
  • 2 tsp baking powder
  • 1/2 tsp bicarbonate of soda/baking soda
  • 1/2 tsp sea salt
  • 1 heaped tbsp fresh rosemary, finely chopped, plus extra for topping
  • 1 cup whole milk
  • 1 tbsp of white wine vinegar
  • 1 heaped tsp nut butter
  • 3 tbsp olive oil
  • 3 tbsp sunflower oil
  • 2 large eggs
  • 1/2 cup corn kernels
  • 1 cup cheddar cheese, finely grated, plus extra for topping


  1. Preheat the oven to Gas mark 6.
  2. Place paper cases in each hole of a 12-hole muffin tray.
  3. Sieve the flour, cornmeal, powder, baking soda and salt into a large bowl.
  4. Add the sugar and rosemary, and give the mixture a quick mix.
  5. In a separate bowl or jug, pour in the milk and vinegar. Mix well.
  6. Add the nut butter, oil and egg, stirring until all the wet ingredients are well combined.
  7. Quickly pour the wet ingredients into the dry ingredients, and gently stir.
  8. Add the corn and cheddar, folding these last 2 ingredients until just combined.  Try not to over mix, so that the muffins maintain a light and fluffy texture.
  9. Place equal amounts of the mixture in each of the 12 muffin cases.
  10. Top each muffin with some of the extra rosemary and cheddar.
  11. Place on the top shelf of the oven, and bake for 20 mins. (Check after about 14 minutes, and if necessary, turn the tray around to ensure an even bake.
  12. The muffins are ready when they are golden brown, and when tested with a skewer, it comes out clean.
  13. Remove from the tray from the oven, and allow to cool for 5 mins.
  14. Remove the muffins from the tray and place on a wire rack to finish cooling.

Serve for breakfast, lunch, dinner or supper.  Great with soup, or as a side with your main meal.  Should be lovely with a Christmas dinner, especially for veggies 🙂

If you have a go with this recipe, please let me know how they turned out.  Do you have any ideas for a vegetarian Christmas dinner?

Thanks, and see you tomorrow 🙂



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19 thoughts on “Elle’s Cheddar and Rosemary Cornbread Muffins – recipe

  1. Love the rosemary in these muffins – we’ve got loads of rosemary in the garden and are always making muffins but haven’t put the two together yet.

    I’ve just published a post on wonderful ways to cook with rosemary and have included this – Alice @ Mums Make Lists

  2. Oh I have had the nut loaf and believe me, I’d rather have a shed load of veggies and these gorgeous looking cornbread muffins than nut loaf any day. Even when you say the words “nut loaf” it’s, well,…it’s just not right.

    1. Hello pmoppins,
      Ha ha, I know exactly what you mean. Nut and loaf are 2 words which should never be used together ever again! Thank you for kind comments, and for making me laugh 🙂

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