Parmesan-Cornbread Muffins

Parmesan-Corn Bread Muffins

I wanted to make cornbread muffins to serve with the Italian Chili but decided to add a little Italian twist by making them with Parmesan cheese.  I found a recipe on Cooking Light that looked fantastic and super simple.  The muffins turned out to have a nice subtle Parmesan flavor and were moist and flavorful… perfect slathered with butter and dipped in the delicious chili.

Parmesan-Corn Bread Muffins

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 well-blended mixture along with 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.

Parmesan-Corn Bread Muffins

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.

Parmesan-Corn Bread Muffins

 

Parmesan-Corn Bread Muffins

Parmesan-Cornbread Muffins

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 9
Author: Pam / For the Love of Cooking

Equipment

Ingredients

  • 1 cup of flour
  • cup of cornmeal
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 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 along with 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.
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32 Comments

  1. 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

  2. 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.

  3. 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.