Serve with the Baby Shrimp Salad


  • Corn Bread Muffins

  • Makes 36 mini muffins

  • 1 cup cornmeal

  • 1 cup all purpose flour

  • 1/4 cup sugar

  • 1 Tbsp baking powder

  • ½ tsp celery salt

  • 1 Tbsp chopped chives

  • 1 Tbsp chopped fresh coriander

  • 1 cup buttermilk

  • 1 egg

  • 5 Tbsp vegetable oil


  • 1.

    Preheat oven to 375F (190C) and grease 3 12-cup mini muffin tins. Sift cornmeal, flour, sugar, baking powder, and celery salt into a bowl. Stir in chives and coriander. In a separate bowl, whsk buttermilk and oil. Add buttermilk mixture to dry ingredients; stirring just until incorporated (do not overmix). Divide batter equally among prepared muffin cups. Bake muffins until tester inserted into center comes out clean, about 8 minutes. Cool for 10 minutes, then turn out to cool completely.

Nutritional information

Nutritional analysis per serving (24 servings)

  • Energy 337kj
  • Fat Total 13g
  • Saturated Fat 2g
  • Protein 7g
  • Carbohydrate 47g
  • Sugar 2g
  • Sodium 467mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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