Omaha-Style Cornbread and Cheddar Muffins

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft and moist cornbread muffins studded with sharp cheddar cheese, inspired by the family-friendly vibe of Omaha’s local eateries. This american-inspired snacks ready in about 30 minutes turns yellow cornmeal, all-purpose flour, baking powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 180 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 12 American cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and grease a 12-cup muffin tin or line with paper liners.
  2. Step 2: In a large bowl, whisk together 1 cup yellow cornmeal, 3/4 cup all-purpose flour, 1 tbsp baking powder, 2 tbsp granulated sugar, and 1/2 tsp salt until combined.
  3. Step 3: In a separate bowl, beat 2 large eggs with 1 cup milk and 1/4 cup melted unsalted butter until smooth.
  4. Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep muffins tender.
  5. Step 5: Fold in 1 cup shredded sharp cheddar cheese and 2 thinly sliced green onions until evenly distributed.
  6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full, and bake for 18-20 minutes until golden brown and a toothpick inserted in the center comes out clean.
  7. Step 7: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool slightly; serve warm.

Equipment for this recipe

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Frequently asked questions

How long does Omaha-Style Cornbread and Cheddar Muffins take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Omaha-Style Cornbread and Cheddar Muffins?

Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.

Can I substitute ingredients in Omaha-Style Cornbread and Cheddar Muffins?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Omaha-Style Cornbread and Cheddar Muffins for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Omaha-Style Cornbread and Cheddar Muffins?

American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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