Omaha-Style Cornbread and Cheddar Muffins

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Soft and moist cornbread muffins studded with sharp cheddar cheese, inspired by the family-friendly vibe of Omaha’s local eateries. This American-inspired recipe, 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

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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.

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