Cheesy Herbed Corn Muffins

These were beyond delicious! However, I think the ONLY way for them to be so is to use fresh herbs, and feel free to mix/match the fresh herbs you have. Via Food52.

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup milk
  • ¼ cup oil [I used canola]
  • 1 egg, beaten
  • ½ cup crumbled feta cheese [Or other cheese, I used parmesan and really enjoyed it]
  • ½ cup chopped fresh herbs (I used parsley, rosemary, and thyme) [I used basil and Italian parsley]

Note: Makes 9 muffins.

  1. Preheat the oven to 400° F.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Add the milk, oil, and beaten egg and stir to combine. Don’t overmix!
  3. Let the batter rest for about 5 minutes. This will help the muffins dome better.
  4. Add the cheese and herbs and stir lightly to combine.
  5. Pour the batter into a greased muffin tin (or a tin lined with papers). Fill each one about halfway.
  6. Bake for 15 to 20 minutes, or until lightly golden brown on the tops. Let cool for a few minutes in the pan, then transfer to a wire rack to cool completely.

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