Savory Turmeric Cornbread Muffins with Sweet Corn and Spices


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I used to be a more prolific baker. Somewhere along the line, basically post grad school, I weaned myself off stress baking and an intense craving for sweets. Nevertheless, a good cornbread muffin is indispensable in my kitchen.

One of the primary reasons I haven’t been baking as much the last several years, is that most recipes make 2093842309840293 cookies. Very precise. I know.

There was one particular cookie recipe I was fond of because it REQUIRED me to freeze the dough before baking. So most of the time, I made a cookie log, cut it into pieces, wrapped each cookie, froze it, and then made individual cookies in the toaster oven when I had a cookie craving. Brilliant idea. But I digress.

Being out of practice with baking, and the fact that sometimes I am less precise that a professional baker in the kitchen, I tend to not make up my own baked good recipes. Vegan and gluten free friends, take my notes in the recipe section with a grain of salt. I encourage you to do your own research. Or do as I did and add these spices and seasonings to your favorite cornbread recipe.

The original recipe for these cornbread muffins came from Mark Bittman’s How to Cook Everything Vegetarian. I’ve been making his cornbread at thanksgiving for years. Specifically to make cornbread stuffing but that’s another recipe. There are a few swaps I want to point out:

  • I used both medium grind and coarse grind cornmeal because I like the texture that coarse grind cornmeal provides in these cornbread muffins.
  • Because I wanted an intensely savory flavored muffin, I omitted the sugar.
  • Sweet corn kernels make their way into my recipe because IT’S SUMMER and sweet corn is amazing right now.
  • Incorporate melted butter butter into the cornbread batter for these muffins to keep them moist.
  • I made these into muffins. You could even make them into mini muffins for bite sized snacks.

These turmeric cornbread muffins are a savory and delicious component that add a nice pop of color and flavor to any meal. Breakfast, lunch and dinner. For breakfast, I’ll add a smear of hummus or have one of these turmeric cornbread muffins alongside scrambled eggs and spicy zucchini relish. At lunch, one or two may accompany a bowl of vegetable soup. Have one as an afternoon snack with some fruit or carrot sticks. By the time dinner rolls around, these are great instead of traditional dinner rolls. Perfect with curry, baked beans, or any other saucy style entree, these turmeric cornbread muffins are quite versatile!

Turmeric Cornbread Muffins

These easy cornbread muffins are seasoned with savory turmeric and other Indian spices. Sweet corn kernels add a pop of sweetness and juice.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 muffins


  • 1 1/4 cup medium grind cornmeal
  • 1/4 cup coarse grind cornmeal
  • 1/2 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 teaspoon turmeric
  • 2 teaspoon coriander
  • 2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 1/4 cup plain whole milk yogurt
  • 2 tablespoons butter, melted
  • 1 cup sweet corn kernels (fresh or frozen)
  • 1 egg


  1. Heat oven to 375°F.
  2. In a large bowl, mix together dry ingredients: medium grind cornmeal, coarse grind cornmeal, flour, baking powder, salt, black pepper, turmeric, coriander, cumin, and garlic powder.

  3. In a separate bowl, mix together yogurt, butter, corn and egg until well combined. See notes below for melted butter.
  4. Slowly stir wet ingredients into dry ingredients. Gently stir until well combined but do not over mix.
  5. Spoon about 1/4 cup of the mixture into each well of a lined muffin pan.
  6. Bake 15 to 20 minutes until top is golden and muffins are baked through.

Recipe Notes

Recipe lightly adapted from Mark Bittman’s How to Cook Everything Vegetarian


Be sure your melted butter is not hot! Let it cool a bit before mixing it together with your wet ingredients so you don’t accidentally scramble your egg. If it is hot, mix together with the yogurt first to cool it down, then add the egg last.

I like to use muffin liners to be sure these cornbread muffins are easily released from the pan. Plus, they make them extra portable. I like these recycled paper liners (<-affiliate) but you could easily go without muffin liners. Just be sure to grease your muffin tin well.


I can’t speak to the vegan swaps on this recipe, but I would guess you could use olive oil instead of butter; applesauce, a banana or a flax egg; and your preferred vegan yogurt or nut milk.


Swap the all purpose flour for your favorite gluten free substitute and be sure your cornmeal is also gluten free.

Disclaimer: Please note that some links in this post are affiliate links and I will earn a commission if you purchase through those links. I link to these products because I have used them and recommend them. It’s these partnerships that help me keep this site running to provide you with free content weekly. All thoughts and opinions are my own. Please let me know if you have any questions![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/1″][hcode_blog][/vc_column][/vc_row]



  • Reply
    coral FISHER
    September 21, 2017 at 5:39 am

    If I wanted to add sugar, how much do I add?

    • Reply
      September 21, 2017 at 9:22 am

      Hi Coral,
      It depends on how sweet you like your cornbread. Start with 1 to 2 tablespoons if you are still wanting a savory style cornbread.

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