Cheese Cornbread Muffins

Cornbread muffins filled with cheese, over a serving basket lined with a napkin

These Cheese Cornbread Muffins are soft & delicious, perfect to serve with soup or as a side on family gatherings!! Cheese adds such a great flavor and texture to the muffins.

Course Side Dish

Cuisine American

Keyword Cheese Cornbread Muffins, Cheese Muffins, Cornbread, Cornbread Muffins, Savory Muffins

Prep Time 10

Cook Time 15

Cooling time 10

Total Time 35

Servings servings

Calories 275kcal

Author Sonila

Equipment

Muffin Baking Tray
Mixing bowl

Ingredients

1 cup flour either AP or bread flour
1.5 cups self rising corn meal
1 cup buttermilk
2 eggs
⅓ cup olive oil
10 ozs Jarlsberg cheese, divided
0.5 tsp salt

Instructions

Pre-Heat oven to 400 degrees Fahrenheit. Lightly grease the muffin pan.
Divide cheese in two equal halves. Grate one half and cut the other half in 12 square pieces.
Lightly whisk the eggs until homogenous and creamy. Slowly add buttermilk and continue whisking. Then add flour and cornmeal. At this point switch from the whisk to a spoon. Add oil and salt, mix until you see no more flour but don't over mix the batter. Finally add grated cheese and give it one more mix.
Pour batter into muffin tray, keep it a little lower than the rim. Then add 1 piece of cheese in the middle of each.
Bake for 12-15 minutes until golden brown on top. Use a toothpick to check that muffins are thoroughly baked. Once baked, let cool on the tray for about 10 minutes before removing.
Serve warm and enjoy:)

Notes

If using both bread flour and self rising corn meal, then you don't need baking soda or baking powder for this recipe. One less ingredient:).
Salt - bread flour already has some salt in it and cheese does too. I usually just add half a tsp of additional salt because of the salt already in flour and cheese. If using a different flour or different cheese (or different qty of cheese) then you have to adjust for the salt.
Baking time might vary a bit by altitude, oven type and calibration etc. I usually start checking at the 12 minutes mark. If you insert a toothpick on the muffin, it should come up dry.

Nutrition