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A delightful twist on regular cornbread, these individual Cheesy Herb Cornbread Muffins are perfect for any meal. With a crispy outer layer and a cheesy, moist center, they are sure to please any crowd.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups cornmeal
- 0.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup buttermilk room temperature
- 2 large eggs beaten
- 4 tablespoons unsalted butter melted
- 1.5 cups shredded cheddar cheese divided
- 0.25 cups chopped fresh parsley plus more for garnish
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C) and grease a 12-cup muffin tin with cooking spray.
- In a large bowl, whisk together cornmeal, flour, baking powder, and salt.
- In another bowl, combine buttermilk, eggs, and melted butter. Mix well.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in 1 cup of shredded cheddar cheese and chopped parsley into the batter.
- Spoon the batter evenly into the prepared muffin tin. Sprinkle remaining cheddar cheese on top of each muffin.
- Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from the tin. Serve warm, garnished with additional parsley if desired.
Notes
For a spicy kick, add chopped jalapeños into the batter. These muffins can be stored in an airtight container for up to 3 days.