Garlic Cheddar Cornbread Muffins
Yields: 12 muffins
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon garlic powder (or 1-2 garlic cloves, minced and sauteed)
  • 1 teaspoon dried herbs (I use Italian Herb Seasoning)
  • 1¼ cups shredded cheddar cheese, divided
  • ¼ cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • ⅓ cup melted butter
  1. Preheat oven to 425F degrees. Spray a 12-cup muffin tin with baking spray and set aside.
  2. In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, garlic and herbs. Add 1 cup cheese, tossing to combine.
  3. In a large bowl, whisk sugar, eggs, buttermilk, and butter until combined. Gradually add flour mixture to buttermilk mixture, folding until combined.
  4. Divide batter evenly among prepared muffin cups. Sprinkle remaining cheese over the tops of the batter. Bake for 11 to 13 minutes, or until a toothpick inserted in the center comes out clean.
Recipe by My Site at