You are here: Home » Recipes » Cornbread-Walnut Muffins Cornbread-Walnut Muffins Recipe by California Walnut Board Yield 12 servings Prep 15 mins Cook 15 mins Fresh and hot from the oven, this cornbread is light, airy and delicious with nutty overtones. California Walnut Board PrintEmail Ingredients 3/4 cup cornmeal1 cup flour1 cup toasted finely chopped walnuts1/3 cup sugar1 tablespoon baking powder1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 cup fresh corn kernels, chopped1 cup nonfat milk2 large eggs4 tablespoons walnut oil Instructions Preheat the oven to 425F. Grease a 12 muffin pan; set aside. In a medium bowl, whisk together the cornmeal, flour, walnuts, sugar, baking powder, salt and pepper; set aside. In a separate bowl, combine the milk, eggs and walnut oil; mix well. Add to the cornmeal mixture and stir until just combined. Add the corn kernels and stir just to mix. Spoon the mixture into the prepared muffin pan. Bake until golden brown and the top springs back when you lightly touch it, about 15 minutes for muffins. Gently remove from the pan and serve hot! Recipe courtesy of Tina Salter.