Best Pimiento Cheese Corn Muffins Recipe

pimento cheese corn muffins

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

Advertisement – Continue Reading Below

Yields:

12

Prep Time:

0

hours

10

minutes

Total Time:

0

hours

50

minutes

1 1/4 c.

(175 g.) yellow cornmeal

1 c.

(120 g.) all-purpose flour

4 oz.

shredded cheddar cheese (about 1 c.)

1/2 c.

(1 stick; 115 g.) unsalted butter, melted

2


(4-oz.) jars diced pimiento peppers, drained and patted dry

1/2 c.

chopped fresh parsley leaves

Store-bought or homemade pimiento cheese, for serving

This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their website.

  1. Preheat oven to 375º. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, whisk cornmeal, flour, granulated sugar, baking powder, salt, baking soda, garlic powder, and cayenne. Add cheddar cheese and stir to combine.
  2. In another medium bowl, whisk eggs, milk, and butter; stir in peppers and parsley. Add egg mixture to cornmeal mixture and stir with a spatula until just combined.
  3. Scoop batter into prepared muffin tins. Bake until puffed and a tester inserted into the center comes out clean, 24 to 28 minutes. Transfer muffins to a wire rack and let cool.
  4. Serve warm or at room temperature, slathered with pimiento cheese.

This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

pimento cheese corn muffins

PHOTO: ERIK BERNSTEIN; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Advertisement – Continue Reading Below

.

Leave a Comment