Collard Green Cornbread Muffins Collard Green Cornbread Muffins

This moist cornbread is so loaded full of vegetables that it could almost be a meal by itself!



  1. Preheat oven to 400°F.
  2. Remove any remaining stems on collards. Cook collards in boiling water for 5 minutes. Drain well and squeeze with paper towels to remove as much liquid as possible from the leaves. Set aside to cool.
  3. Whisk together cornmeal mix, flour, baking powder, and salt in a medium bowl. Whisk together eggs and buttermilk in a large mixing bowl Stir in the cornmeal mix, corn, onion, collards, and pepper. Stir well to incorporate collards throughout the batter.
  4. Spray muffin tins (there is enough batter for 18 muffin cups) with vegetable cooking spray. Place muffin tins in the oven for 2 minutes. Remove from the oven and fill hot muffin tins until almost full. The hot muffin tins will give each muffin crispy edges.
  5. Bake at 400°F for 30 minutes or until golden brown. Let muffins cool for 10 minutes before removing them from the muffin tin for serving.


Nutrition facts panel for collard green cornbread
Nutrition facts panel for collard green cornbread
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