Parmesan Cornbread Muffins
I wanted to make cornbread muffins to serve with Italian Chili and a mixed green salad with Italian vinaigrette. I made this parmesan cornbread recipe that I found on Cooking Light. The cornbread muffins had a nice subtle parmesan flavor, and they were moist and flavorful and paired well with the chili and salad.
Parmesan Cornbread Muffins
Ingredients:
- 1 cup of flour
- ⅔ cup of cornmeal
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅔ cup of buttermilk
- 3 tbsp canola oil
- 1 egg
- ¼ cup of Parmesan cheese, grated
- 2 tbsp Parmesan cheese, shredded
How to Make Parmesan Cornbread Muffins
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Mix until well combined.
In another dish whisk together the buttermilk, oil, and egg together.
Pour the well-blended mixture and 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined.
Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.
Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean.
Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling.
Serve slathered in butter. Enjoy.
Equipment
Ingredients
- 1 cup of flour
- ⅔ cup of cornmeal
- 2 tbsp sugar
- 2 tsp baking powder
- ¼ tsp salt
- ⅔ cup of buttermilk
- 3 tbsp canola oil
- 1 egg
- ¼ cup of Parmesan cheese grated
- 2 tbsp Parmesan cheese shredded
Instructions
- Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
- Combine the flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Mix until well combined.
- In another dish whisk together the buttermilk, oil, and egg together.
- Pour well-blended mixture and 1/4 cup of Parmesan cheese into the flour mixture. Gently stir until just combined.
- Divide the batter into 9 muffin cups in the muffin tray. Sprinkle the remaining 2 tablespoons of Parmesan equally on top of each muffin.
- Place into the oven and bake for 10 minutes or until a tester inserted into the center comes out clean.
- Let the muffins cool for a few minutes before moving them to a cooling rack to finish cooling.
- Serve slathered in butter. Enjoy.
Delicious! It’s nice to add some parmesan to the muffins!
Chili and corn bread definitely go hand in hand! I can’t eat chili without it. I also love that you added parmesan to these.
these are perfect for the upcoming fall days! yum~
I love anything as a muffin! these are perfect!
So sweet !!!! Delicious!!!!
So délicious, i’m sure !
I have all the ingredients in the kitchen, now I wonder if I put some grated courgette into this to get rid of another one if it will work 🙂 Will give it a try. Thanks for the idea Diane
I love parmesan, but I have some pecorino sardo that really needs to be used, so maybe I will try the recipe by using the pecorino instead of parmesan.
Love the addition of parm!
What a great idea to add parmesan to corn bread! YUM!
These are perfect with Italian chili. Both look so delicious!
I am thankful for your wonderful website filled with goodness!!! I was thinking about adding pepperoni pieces to this and making them for my kids lunches.
OMG this looks DELISH! I love cornbread.
If there’s one thing I’ve definitely been craving it’s corn muffins! Love the Italian twist.
Love this, Pam. Cornbread is a big favorite here.
I think these would be great! I am not crazy about sweet cornbread…so the addition of the parmesan would make them the perfect savory version!
I always make corn muffins to serve with my mexican chili, but I never know what to serve when I make Italian chili. Problem solved, these look great!
These look amazing! I love cornbread with chili. Gosh, I am so excited the weather is getting cooler. I love fall food 🙂
We all love corn bread and corn muffins, so I’m sure the addition of parmesan would be really splendid!
One of my grandmothers used to say parmesan tastes great with anything. So I can’t wait to try this recipe in memory of her!
oooh, i’ll take five of those cheesy muffins, YUM!
I bet if any muffin could get Ben off of Jiffy, it’d be this.
I like the Italian twist you did with the muffins, they looks wonderful. Sounds like they would be great with chili.
These look really delicious! I’m sure the cheese makes them moist. Would go great with Italian or a soup night.
looks terrific! i for once, have all the ingredients on hand so will be making this today. would make for a good pre workout snack as well.
The great thing about cornbread is that it is so easy to make your own. It would be nice with fresh herbs like thyme or a little oregano too. Great idea for the chili!
We love corn muffins with any kind of soup or stew. Heck, we like them with most everything! Great way to flavor them for an Italian meal by adding the Parm.
I would love to take two for my breakfast! So yum!
i’ve decided buttermilk is one of my top five ingredients as a baker–it’s good stuff! i love the parmesan you’ve incorporated into these!
I just volunteered to make corn bread for our chili day at the office. It was way easier than doing tamales but the thought crossed my mind. I like the idea of doing muffins instead of a couple of cast iron pans.
I like your recipes, really mouth watering!!!!
I love your recipes .You make cooking fun
Thank you for the recipe!
Made “tiny” parm cornbread muffins today. Great summertime “Juneuary” accompaniment to smoked paprika chili! Made here in Cascadia, Pacific Northwest while anticipating the forecasted atmospheric river. Oh boy!
PS Used ; organic avocado oil, milk on hand of 1/3 cup buttermilk and 1/3 cup unsweetened coconut milk. Turned out great.
Kel,
I’m so glad you liked them. Thanks for taking the time to let me know.
-Pam