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, shredded

Directions:

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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32 Responses to “Parmesan-Corn Bread Muffins”

  1. 1

    Katarina — September 10, 2012 @ 8:31 pm

    Delicious! It’s nice to add some parmesan to the muffins!

    [Reply]

  2. 2

    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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  3. 3

    alex — September 10, 2012 @ 8:59 pm

    these are perfect for the upcoming fall days! yum~

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  4. 4

    Susana — September 11, 2012 @ 12:39 am

    I love anything as a muffin! these are perfect!

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  5. 5

    Carmen Rosa — September 11, 2012 @ 1:35 am

    So sweet !!!! Delicious!!!!

    [Reply]

  6. 6

    Katy's Eats — September 11, 2012 @ 1:41 am

    So délicious, i’m sure !

    [Reply]

  7. 7

    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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  8. 8

    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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  9. 9

    Blog is the New Black — September 11, 2012 @ 4:31 am

    Love the addition of parm!

    [Reply]

  10. 10

    Kim in MD — September 11, 2012 @ 4:31 am

    What a great idea to add parmesan to corn bread! YUM!

    [Reply]

  11. 11

    Jersey Girl Cooks — September 11, 2012 @ 4:42 am

    These are perfect with Italian chili. Both look so delicious!

    [Reply]

  12. 12

    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.

    [Reply]

  13. 13

    Amberly — September 11, 2012 @ 7:13 am

    OMG this looks DELISH! I love cornbread.

    [Reply]

  14. 14

    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.

    [Reply]

  15. 15

    Cathy at Wives with Knives — September 11, 2012 @ 7:38 am

    Love this, Pam. Cornbread is a big favorite here.

    [Reply]

  16. 16

    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!

    [Reply]

  17. 17

    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!

    [Reply]

  18. 18

    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 :)

    [Reply]

  19. 19

    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!

    [Reply]

  20. 20

    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!

    [Reply]

  21. 21

    teresa — September 11, 2012 @ 2:50 pm

    oooh, i’ll take five of those cheesy muffins, YUM!

    [Reply]

  22. 22

    Blond Duck — September 11, 2012 @ 4:49 pm

    I bet if any muffin could get Ben off of Jiffy, it’d be this.

    [Reply]

  23. 23

    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.

    [Reply]

  24. 24

    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.

    [Reply]

  25. 25

    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.

    [Reply]

  26. 26

    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!

    [Reply]

  27. 27

    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.

    [Reply]

  28. 28

    Angie@Angie's Recipes — September 12, 2012 @ 11:49 am

    I would love to take two for my breakfast! So yum!

    [Reply]

  29. 29

    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!

    [Reply]

  30. 30

    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.

    [Reply]

  31. 31

    mariantonietta — October 1, 2012 @ 8:13 pm

    I like your recipes, really mouth watering!!!!

    [Reply]

  32. 32

    Susan @ blackforestlife.info — October 7, 2012 @ 2:51 am

    I love your recipes .You make cooking fun

    [Reply]

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