Corn Muffins with B. Smith

The kids make a healthy recipe with an expert on Southern cooking.
Cooking With Kids

Why Southern food? Because with a thoughtful hand, even Southern comforts like fried chicken and cornbread have a place on the menu; alongside the okra, collard greens and other produce so abundant in the South.

Southern cooking authority B. Smith shows the kids how to make cornbread. And with a few special touches, she turns it into a recipe that’s healthy, delicious and a lesson in portion control. The kids add fresh corn and blueberries to the batter then pour it into mini muffin tins to bake. The results are irresistible.

Down-Home Cornbread Mini Muffins

Makes 24 muffins
2 PointsPlus® values per muffin
Adapted from B. Smith Cooks Southern-Style (Scribner, 2009)


  • Cooking spray
  • 1 cup all-purpose flour
  • 1 cup white or yellow cornmeal
  • 1/4 cup sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1 cup lowfat milk**
  • 1/3 cup canola oil**


  1. Preheat oven to 400°F. Prepare a 24-cup mini muffin pan with paper inserts or cooking spray.
  2. In a large bowl, stir together flour, cornmeal, sugar, baking powder and salt to combine.
  3. In a medium bowl whisk together eggs milk and canola oil to combine. Add egg mixture to flour mixture; stir to combine just until lumps disappear.
  4. Pour batter into prepared pan, dividing it equally among muffin cups. Bake for 10 to 12 minutes, or until golden brown and a toothpick comes out clean. Serve warm.

**Notes from

  • When calculating the PointsPlus values for this recipe, we used lowfat milk instead of full fat, and 1/3 cup of canola oil rather than the 1/2 cup called for in the original recipe.
To learn more about cornmeal, check out Most Valuable Ingredient: Cornmeal
B Smiths.jpg
An Interview with B. Smith spoke with Smith at her eponymous NYC restaurant on Restaurant Row about Southern food, healthy eating and what inspires her.
B Smith
About B. Smith
B. Smith opened her first restaurant, B. Smith’s, in New York City’s Theater District in 1986. Together with business partner and husband Dan Gasby, the roster now includes locations in Washington, D.C.’s Beaux-Arts Union Station, Hampton Village in Sag Harbor, and the original, now on Restaurant Row in NYC.

Smith is also the author of B. Smith Cooks Southern-Style (Simon and Schuster, 2009), B. Smith’s Entertaining and Cooking for Friends (Artisan Press, 2000), and B. Smith: Rituals and Celebration (Random House, 1999), a James Beard Foundation Award nominee, one of Food & Wine magazine’s best cookbooks of 1999 and an American Library Association Black Caucus Literary Award winner.

To learn more, visit

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