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Scallion corn muffins in a mini-cast-iron skillet.

Scallion Corn Muffins

Corn Muffins are so versatile and these Scallion Corn Muffins are no exception. Scallions, also called green onions, give these muffins a savory element.
4 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breads – Biscuits & Muffins
Cuisine American
Servings 8 muffins
Calories 149 kcal


  • 1 cup fine cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • ½ teaspoon salt
  • ½ cup chopped scallion also known as green onions tops and bottoms all good
  • 1 cup 2% buttermilk or whole milk or 2% milk, or a mixture of half yogurt and milk
  • 2 eggs
  • ¼ cup melted and cooled unsalted butter or oil


  • Heat oven to 425°F. 
    If using a cast-iron skillet, or the little skillets, place in the oven to heat while the oven pre-heats.
  • In a bowl, stir together the dry ingredients and onion. Mix well with a fork. In a separate bowl or measuring cup, whisk together the wet ingredients. Stir the wet ingredients into the dry ingredients and stir until just combined. Using a brush, lightly oil the cast iron pans, muffin tin or baking dish with oil. Spoon the batter in, if using muffin tins, about ¾ full. Place in the oven and bake, about 15 to 20 minutes, or until a toothpick, when inserted in the center comes out clean. 
    if using a baking dish or full-sized cast-iron skillet, you may need a little more time.
    Best served fresh and hot from the oven.


Serving: 1gSodium: 244mgFiber: 1gCholesterol: 36mgCalories: 149kcalPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 6gProtein: 4gCarbohydrates: 20g
Keyword corn muffins, easy, muffins, savory
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