Parmesan-Corn Bread Muffins

I wanted to make corn bread 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.

Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Combine the flour, corn meal, 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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Parmesan-Corn Bread Muffins
Yield: 9
Prep Time: 10 min.
Cook Time: 10 min.
Total Time: 20 min.
Ingredients:
1 cup of flour
2/3 cup of corn meal
2 tbsp sugar
2 tsp baking powder
1/4 tsp salt
2/3 cup of buttermilk
3 tbsp canola oil
1 egg
1/4 cup of Parmesan cheese, grated
2 tbsp Parmesan cheese, shreddedDirections:
Preheat the oven to 425 degrees. Coat a muffin tray with cooking spray.
Combine the flour, corn meal, 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.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light


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Katarina — September 10, 2012 @ 8:31 pm
Delicious! It’s nice to add some parmesan to the muffins!
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Chung-Ah | Damn Delicious — September 10, 2012 @ 8:50 pm
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.
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alex — September 10, 2012 @ 8:59 pm
these are perfect for the upcoming fall days! yum~
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Susana — September 11, 2012 @ 12:39 am
I love anything as a muffin! these are perfect!
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Carmen Rosa — September 11, 2012 @ 1:35 am
So sweet !!!! Delicious!!!!
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Katy's Eats — September 11, 2012 @ 1:41 am
So délicious, i’m sure !
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Diane — September 11, 2012 @ 2:50 am
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
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Adriana @ FoodCocktail — September 11, 2012 @ 4:02 am
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.
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Blog is the New Black — September 11, 2012 @ 4:31 am
Love the addition of parm!
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Kim in MD — September 11, 2012 @ 4:31 am
What a great idea to add parmesan to corn bread! YUM!
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Jersey Girl Cooks — September 11, 2012 @ 4:42 am
These are perfect with Italian chili. Both look so delicious!
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Marcy L — September 11, 2012 @ 5:10 am
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.
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Amberly — September 11, 2012 @ 7:13 am
OMG this looks DELISH! I love cornbread.
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Joanne — September 11, 2012 @ 7:17 am
If there’s one thing I’ve definitely been craving it’s corn muffins! Love the Italian twist.
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Cathy at Wives with Knives — September 11, 2012 @ 7:38 am
Love this, Pam. Cornbread is a big favorite here.
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farmgirlcyn (cindy) — September 11, 2012 @ 8:11 am
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!
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Lindsay Herman — September 11, 2012 @ 10:59 am
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!
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Grubarazzi (@Grubarazzi) — September 11, 2012 @ 11:02 am
These look amazing! I love cornbread with chili. Gosh, I am so excited the weather is getting cooler. I love fall food
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Marjie — September 11, 2012 @ 2:40 pm
We all love corn bread and corn muffins, so I’m sure the addition of parmesan would be really splendid!
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Beatrice — September 11, 2012 @ 2:46 pm
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!
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teresa — September 11, 2012 @ 2:50 pm
oooh, i’ll take five of those cheesy muffins, YUM!
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Blond Duck — September 11, 2012 @ 4:49 pm
I bet if any muffin could get Ben off of Jiffy, it’d be this.
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Words Of Deliciousness — September 11, 2012 @ 5:41 pm
I like the Italian twist you did with the muffins, they looks wonderful. Sounds like they would be great with chili.
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Laurie@Womens Aprons — September 11, 2012 @ 7:12 pm
These look really delicious! I’m sure the cheese makes them moist. Would go great with Italian or a soup night.
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arundati — September 11, 2012 @ 7:37 pm
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.
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The Duo Dishes — September 11, 2012 @ 10:57 pm
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!
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Lana @ Never Enough Thyme — September 12, 2012 @ 7:03 am
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.
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Angie@Angie's Recipes — September 12, 2012 @ 11:49 am
I would love to take two for my breakfast! So yum!
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grace — September 13, 2012 @ 11:49 am
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!
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Chris — September 19, 2012 @ 5:45 pm
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.
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mariantonietta — October 1, 2012 @ 8:13 pm
I like your recipes, really mouth watering!!!!
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Susan @ blackforestlife.info — October 7, 2012 @ 2:51 am
I love your recipes .You make cooking fun
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