Cornbread-Walnut Muffins

California Walnut Board
  • Yield: 12 servings
  • Prep: 15 mins
  • Cook: 15 mins


3/4cup cornmeal
1cup flour
1cup toasted finely chopped walnuts
1/3cup sugar
1tablespoon baking powder
1/2teaspoon kosher salt
1/4teaspoon freshly ground black pepper
1cup fresh corn kernels, chopped
1cup nonfat milk
2large eggs
4tablespoons walnut oil


  1. Preheat the oven to 425F. Grease a 12 muffin pan; set aside.
  2. In a medium bowl, whisk together the cornmeal, flour, walnuts, sugar, baking powder, salt and pepper; set aside.
  3. In a separate bowl, combine the milk, eggs and walnut oil; mix well. Add to the cornmeal mixture and stir until just combined. Add the corn kernels and stir just to mix. Spoon the mixture into the prepared muffin pan.
  4. Bake until golden brown and the top springs back when you lightly touch it, about 15 minutes for muffins. Gently remove from the pan and serve hot! 

Recipe courtesy of Tina Salter.

Nutritional Info *per serving

  • Calories 230
  • Glycemic Load 4
  • Fat 12g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 7g
  • Cholesterol 3g
  • Sodium 30mg
  • Potassium 220mg
  • Carbohydrate 160mg
  • Fiber 26g
  • Sugars 2g
  • Protein 8g
  • Trans Fat 6g
  • Vitamin A 2%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 8%