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.