Parmesan-Corn Bread Muffins

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.

Parmesan-Corn Bread Muffins

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.

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-Corn Bread Muffins

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 9

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

Instructions

  • 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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32 Comments

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

  2. these are perfect for the upcoming fall days! yum~

  3. 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

  4. 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.

  5. Kim in MD says:

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

  6. 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.

  7. If there’s one thing I’ve definitely been craving it’s corn muffins! Love the Italian twist.

  8. 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!

  9. 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!

  10. These look amazing! I love cornbread with chili. Gosh, I am so excited the weather is getting cooler. I love fall food 🙂

  11. We all love corn bread and corn muffins, so I’m sure the addition of parmesan would be really splendid!

  12. 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!

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

  14. I like the Italian twist you did with the muffins, they looks wonderful. Sounds like they would be great with chili.

  15. 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.

  16. 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!

  17. 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.

  18. 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!

  19. 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.