Why make this recipe
Pimiento Cheese Corn Muffins are a delicious and easy-to-make treat that combines the flavors of a classic Southern dish with the comforting texture of cornbread. They are perfect as a side dish for barbecues, a snack for any time of day, or a fun addition to your breakfast table. Quick to prepare and bake, these muffins bring both flavor and a touch of warmth to your meal. Plus, with the sharpness of cheddar and the tangy sweetness of pimiento peppers, every bite is sure to delight.
How to make Pimiento Cheese Corn Muffins
Ingredients:
- 1 1/4 cups (175 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 ounces shredded cheddar cheese (about 1 cup)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup (1 stick; 115 g) unsalted butter, melted
- 2 (4-ounce) jars diced pimiento peppers, drained and patted dry
- 1/2 cup chopped fresh parsley leaves
- Cooking spray, for greasing muffin tin
- Store-bought or homemade pimiento cheese, for serving
Directions:
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Preheat your oven to 375ºF. Grease a standard 12-cup muffin tin evenly with cooking spray to ensure the muffins release easily after baking.
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In a medium bowl, whisk together the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, kosher salt, baking soda, garlic powder, and cayenne pepper. Stir in the shredded cheddar cheese until evenly distributed throughout the mixture.
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In a separate medium bowl, whisk the eggs, whole milk, and melted butter until smooth. Then fold in the diced pimiento peppers and chopped fresh parsley to the wet mixture.
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Pour the wet ingredients into the dry mixture. Stir gently with a spatula just until the batter is combined—avoid overmixing for tender muffins.
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Spoon the batter evenly into the prepared muffin tin cups, filling each about three-quarters full. Bake in the preheated oven for 24 to 28 minutes, or until the muffins are puffed, golden, and a toothpick inserted in the center comes out clean.
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Remove the muffins from the oven and transfer them to a wire rack to cool slightly. Serve the muffins warm or at room temperature, generously slathered with your favorite pimiento cheese spread.
How to serve Pimiento Cheese Corn Muffins
These muffins are best served warm, straight out of the oven. You can spread a little homemade or store-bought pimiento cheese on top for an extra burst of flavor. They make a great side dish for grilled meats, a snack for lunch, or even a breakfast treat. Pair them with soup or chili for a comforting meal.
How to store Pimiento Cheese Corn Muffins
To store the muffins, place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the muffins. Wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before reheating.
Tips to make Pimiento Cheese Corn Muffins
- For extra flavor, consider adding chopped jalapeños for a spicy kick.
- Make sure to drain and dry the pimiento peppers well to avoid adding too much moisture to the batter.
- If you want a cheesy topping, sprinkle some extra shredded cheddar on top of the batter before baking.
Variation
Feel free to mix in your favorite ingredients to customize these muffins. Try adding cooked and crumbled bacon, diced green onions, or even some corn kernels for added sweetness and texture.
FAQs
1. Can I use different types of cheese?
Yes! You can substitute the cheddar cheese with other cheeses like pepper jack for a spicier flavor or a mild cheese like mozzarella for a softer taste.
2. What can I use instead of pimiento peppers?
If you can’t find pimiento peppers, you can use roasted red peppers or even chopped green bell peppers for a different flavor.
3. Can I make these muffins gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure your cornmeal is also gluten-free.
Pimiento Cheese Corn Muffins
Delicious muffins combining the flavors of Southern pimiento cheese and cornbread, perfect as a side dish or snack.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
- 1 1/4 cups (175 g) yellow cornmeal
- 1 cup (120 g) all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 4 ounces shredded cheddar cheese (about 1 cup)
- 2 large eggs
- 3/4 cup whole milk
- 1/2 cup (1 stick; 115 g) unsalted butter, melted
- 2 (4-ounce) jars diced pimiento peppers, drained and patted dry
- 1/2 cup chopped fresh parsley leaves
- Cooking spray, for greasing muffin tin
- Store-bought or homemade pimiento cheese, for serving
Instructions
- Preheat your oven to 375ºF and grease a standard 12-cup muffin tin with cooking spray.
- In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, baking soda, garlic powder, and cayenne pepper. Stir in the cheddar cheese.
- In another bowl, whisk the eggs, milk, and melted butter until smooth, then fold in the pimiento peppers and parsley.
- Pour the wet ingredients into the dry mixture and stir gently until combined, avoiding overmixing.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Bake for 24 to 28 minutes, until puffed and golden.
- Remove from the oven and let cool slightly on a wire rack. Serve warm with pimiento cheese.
Notes
For added flavor, consider mixing in jalapeños or extra cheddar on top before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: muffins, pimiento cheese, cornbread, Southern, snack