Chive and Cheddar Cornbread Muffins
Savory, salty, and cheesy; these cornbread-based muffins are an excellent side dish or bread for any meal.
Equipment
- Mixing Bowls
- Muffin Tins
Ingredients
- ¾ Cup Flour
- ½ Cup Yellow Cornmeal
- 1⅓ Cup Cheddar Cheese Coarsely Grated
- 2 Tbsp Parmesan Cheese Finely Grated
- 1 Egg
- 1 Cup Buttermilk
- 2 Tbsp Unsalted Butter
- 1¼ Tsp Baking Powder
- 1¼ Tsp Baking Soda
- ½ Tsp Salt
- 1 Tbsp Sugar
- 1 Tbsp Chives
- ½ Tsp Onion Powder
Instructions
- Preheat your oven to 375°F.
- Prepare your muffin tins. I didn't use muffin cups for these; they worked fine by greasing the muffin tin directly. Non-stick cooking spray, oil, and butter all work fine.
- Mix the flour, baking powder, baking soda, salt, sugar, cornmeal, chives, onion powder, and parmesan in a mixing bowl.
- In a different bowl, melt the butter, then mix in the buttermilk and egg, whisking to combine.
- Add the wet ingredients to the dry, add 1 cup of cheddar, and mix until just combined.
- Fill your muffin cups about half way up, then top with the remaining cheddar cheese.
- Bake for about 10-13 minutes. The muffins may seem a little under-done when you remove them; they'll finish baking while they cool.
- Serve warm, optionally with a bit of butter, and enjoy!