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–+ servings
cornbread muffins on a wire rack and white counter
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Cornbread Muffins with Parmesan

One little addition to your favorite baking mix can transform cornbread into something truly crave-worthy. Adding salty, nutty parmesan cheese not only adds richness, it complements the sweetness of the corn. Serve these for breakfast (with a drizzle of honey), or alongside your favorite soups and stews; they're welcome anytime!
Course Breakfast, Side Dish
Cuisine American
Diet Vegetarian
Keyword corn muffin recipe, easy corn muffin recipe
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12 muffins
Calories 96kcal
Author Robin Miller

Ingredients

  • 1 package cornbread baking mix I used Bob's Red Mill cornbread baking mix
  • 1/2 cup grated parmesan cheese

Typical Ingredients Needed According to Package (check package)

  • 2 eggs
  • 1/2 cup butter

Instructions

  • Preheat the oven to 350 degrees. Coat a 12-cup muffin pan with cooking spray or paper liners. If you're making cornbread, coat an 8-inch square cake pan with cooking spray.
  • Mix the ingredients according the package directions. Fold in the parmesan cheese.
  • Pour the mixture into the muffin cups, filling each 2/3 full. When using a cake pan, pour the batter into the pan.
  • Bake according to the package directions. Serve warm or room temperature.

Nutrition

Calories: 96kcal | Carbohydrates: 1g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 145mg | Potassium: 20mg | Fiber: 0.01g | Sugar: 0.1g | Vitamin A: 312IU | Calcium: 43mg | Iron: 0.2mg