Parmesan-Corn Bread Muffins

Parmesan-Corn Bread Muffins

by Pam on September 10, 2012

I wanted to make corn bread muffins to serve with the Italian Chili[1] but decided to add a little Italian twist by making them with Parmesan cheese.  I found a recipe on Cooking Light[2] 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.

 

Print[3]



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

References

  1. ^ Italian Chili (www.gordon-ramsay-recipe.com)
  2. ^ Cooking Light (www.myrecipes.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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