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)

This recipe has already been read 1078 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close