Cuban Side Dishes

Savory Corn Muffins with Cheddar and Fresh Herbs

If you’re looking for a classic corn muffin recipe without using a box of Jiffy corn muffin mix, look no further! Whenever I make a meal like my white bean turkey chorizo chili, I want… no, I NEED to pair it with bread. And what better side with a hearty dish than a cheesy corn…

  • Ready 30 minutes
  • Serves 12 muffins
  • Prep 10 minutes
  • Cook 20 minutes
Jump to the recipe
Savory Corn Muffins with Cheddar and Fresh Herbs

Whenever I make a meal like my white bean turkey chorizo chili, I want… no, I NEED to pair it with bread. And what better side with a hearty dish than a cheesy corn muffin made with fresh herbs!

These corn muffins have a savory, slightly sweet, cheesy, herby twist. They are not only delicious but they are also SUPER EASY to make.

Let me show you how I do it.

These muffins are loaded with sharp cheddar, fresh chives, and thyme, all mixed into a batter made with buttermilk, coarse yellow cornmeal (for texture!), and a touch of sugar to balance the savory.

I mix everything in one bowl, let the batter rest for about 10 minutes, then scoop it into a greased muffin tin. They bake up golden and tender in under 20 minutes. Serve ’em warm with a pat of butter or a drizzle of honey. SO GOOD!

Muffin Pan

I love this non stick muffin pan for muffins and even mini frittatas! The textured aluminum creates an even bake for whatever you are making.

For these muffins, I go with coarse yellow cornmeal. The cheese needs that extra texture to balance everything out. They pair perfectly with Loaded Baked Potato Soup or even just a pat of butter and hot honey.

And yes, you can absolutely freeze them. Just stash any extras in an airtight container and freeze for up to 3 months. Let them thaw in the fridge, then reheat and devour.

Recipe

Savory Corn Muffins with Cheddar and Fresh Herbs

Tender, cheesy, and packed with flavor from cheddar, fresh chives, and thyme. Made with coarse yellow cornmeal, they’ve got the perfect balance of soft, moist crumb and just enough texture. The buttermilk keeps them extra tender, while the herbs add a fresh, earthy twist. Bonus: they freeze like a dream, so you can always have a batch ready to go.

  • Serves 12 muffins
  • Prep 10 minutes
  • Cook 20 minutes
  • Total 30 minutes

Ingredients

  • 8 tablespoons unsalted butter (melted)
  • 1 1/3 cup buttermilk (room temperature)
  • 2 large eggs (room temperature)
  • 1 1/2 cups yellow cornmeal (or yellow corn grits)
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh thyme

Instructions

  1. 1

    Preheat the oven to 350°F. Line a muffin tin with baking cups and lightly grease the cups with cooking spray. Set aside.

  2. 2

    In a bowl, mix together butter, buttermilk, and eggs until smooth and well combined. Into the same bowl, whisk in the cornmeal, flour, sugar, salt, and baking powder, and baking soda. Mix until combined.

  3. 3

    Fold in the shredded cheddar cheese and chopped fresh herbs. Let the batter rest for 10 minutes. The batter should be like a thick pancake-like batter.

  4. 4

    Transfer the batter into the muffin tin, filling each one 3/4 full. Bake for 18-20 minutes until golden brown or until a toothpick comes out clean. Serve warm with butter and/or a drizzle of honey. Enjoy!

Nutrition

  • Serving1 muffin
  • Calories232 kcal
  • Carbohydrates27 g
  • Protein6 g
  • Fat11 g
  • Saturated Fat7 g
  • Polyunsaturated Fat1 g
  • Monounsaturated Fat3 g
  • Trans Fat1 g
  • Cholesterol55 mg
  • Sodium244 mg
  • Potassium99 mg
  • Fiber1 g
  • Sugar4 g
  • Vitamin A487 IU
  • Vitamin C2 mg
  • Calcium97 mg
  • Iron1 mg