Cheesy Herbed Corn Muffins

August 21, 2015
4 Ratings
Photo by Posie Harwood
  • Makes 9 muffins
Author Notes

Adapted from the corn muffin recipe on the Indian Head Cornmeal bag, I've turned the classic corn muffin into a cheesy, herby, savory treat that we should all eat for breakfast. —Posie (Harwood) Brien

What You'll Need
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • 1 cup milk
  • 1/4 cup oil
  • 1 egg, beaten
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped fresh herbs (I used parsley, rosemary, and thyme)
  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.

See what other Food52ers are saying.

  • Posie (Harwood) Brien
    Posie (Harwood) Brien
  • Brenda B.
    Brenda B.
  • MelissaH
  • ZC

5 Reviews

Brenda B. January 31, 2020
I didn’t make it exactly as written but fairly close and they came out very, very dry. I wonder if they need or could use more oil or cheese :s
MelissaH September 30, 2017
Question: how do you measure your flour? (Or, what does a cup of flour weigh, as measured by Posie Harwood?) What about the cornmeal? I either need to cut this recipe down by 1/3 to make 6 muffins, or increase it by 1/3 to make 12 muffins, given the size of my pans. Or I bake it in mini loaf pans?
Posie (. September 30, 2017
Great question! I'm now making sure to add weights to my recipes :) A cup of flour should weigh 120 grams and a cup of cornmeal is 138 grams. Mini loaf pans would be great!
ZC September 24, 2017
This recipe looks so amazing! Can't wait to try, but I have a quick question. Can we substitute the feta cheese with other kind, if so, what kind have you tried or would recommend?
Posie (. September 24, 2017
Definitely! Depending on your preference, something that melts well like cheddar or gruyere would be great. You could also do a semi-soft like feta, like halloumi or any sort of queso fresco if you want something more mild. Honestly I can't think of a cheese that wouldn't be good in these! It'll just depend on whether you want meltier pockets of cheese or a cheese like Parmesan that will disperse more through the batter.