If you’re looking for a classic corn muffin recipe without using a box of Jiffy corn muffin mix, look no further!
Whenever I make a meal like my white bean turkey chorizo chili, I want… no I NEED to pair it with bread. And what better side with a hearty dish than a cheesy corn muffin made with fresh herbs!
These corn muffins have a savory, slightly sweet, cheesy, herby twist. They are not only delicious but they are also SUPER EASY to make.
Let me show you how I do it.
Ingredients You’ll Need
- Melted unsalted butter.
- Buttermilk. This makes the muffins SO tender. Just make sure it is room temperature.
- Eggs. Always use room temperature eggs so it incorporates well into the batter.
- Yellow cornmeal. I recommend a more coarse yellow cornmeal (or yellow corn grits) for the best texture.
- All-purpose flour. I personally love this flour.
- Baking powder and baking soda. Leaveners that help the muffins rise.
- Sugar. Just a little bit for some sweetness.
- Salt. Flavor enhancer!
- Shredded cheddar cheese. I personally love sharp cheddar for these muffins!
- Chopped fresh chives and fresh thyme. You can use different herbs but I highly recommend these two.
Recommended For This Recipe
Muffin Pan
I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.
How To Make Cheesy Herbed Corn Muffins
- Prep the muffin pan. Preheat the oven to 350°F. Line a muffin tin with baking cups and lightly grease the cups with cooking spray. Set aside.
- Blend the ingredients. In a bowl, mix together butter, buttermilk, and eggs until smooth and well combined. Into the same bowl, whisk in the cornmeal, flour, sugar, salt, and baking powder, and baking soda. Mix until combined. Fold in the shredded cheddar cheese and chopped fresh herbs. Let the batter rest for 10 minutes. The batter should be like a thick pancake-like batter.
- Bake the corn muffins. Transfer the batter into the muffin tin, filling each one 3/4 full. Bake for 18-20 minutes until golden brown or until a toothpick comes out clean. Serve warm with butter and/or a drizzle of honey. Enjoy!
Which cornmeal is best for this recipe?
For this recipe, I recommend yellow cornmeal. Typically, corn muffins are made with fine cornmeal however because of the shredded cheese, we want a more coarse yellow cornmeal for the perfect texture.
What pairs best with cheesy herbed corn muffins?
For this recipe, I recommend yellow cornmeal. Typically, corn muffins are made with fine cornmeal however because of the shredded cheese, we want a more coarse yellow cornmeal for the perfect texture.
Can I freeze these cheesy corn muffins?
Yes, you can! Transfer any leftovers to an airtight container and place them in the freezer up to 3 months. When you’re ready to eat, thaw in the fridge before reheating.
Cheesy Herbed Corn Muffins
Ingredients
- 8 tablespoons unsalted butter melted
- 1 1/3 cup buttermilk room temperature
- 2 large eggs room temperature
- 1 1/2 cups yellow cornmeal or yellow corn grits
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh thyme
Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups and lightly grease the cups with cooking spray. Set aside.
- Fold in the shredded cheddar cheese and chopped fresh herbs. Let the batter rest for 10 minutes. The batter should be like a thick pancake-like batter.
- Transfer the batter into the muffin tin, filling each one 3/4 full. Bake for 18-20 minutes until golden brown or until a toothpick comes out clean. Serve warm with butter and/or a drizzle of honey. Enjoy!
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