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Pimiento Cheese Corn Muffins

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Delicious muffins combining the flavors of Southern pimiento cheese and cornbread, perfect as a side dish or snack.

Ingredients

Scale
  • 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

  1. Preheat your oven to 375ºF and grease a standard 12-cup muffin tin with cooking spray.
  2. 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.
  3. In another bowl, whisk the eggs, milk, and melted butter until smooth, then fold in the pimiento peppers and parsley.
  4. Pour the wet ingredients into the dry mixture and stir gently until combined, avoiding overmixing.
  5. 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.
  6. 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

Keywords: muffins, pimiento cheese, cornbread, Southern, snack

Find it online: https://surgerecipes.com/pimiento-cheese-corn-muffins/

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