Description
These Pimiento Cheese Corn Muffins are a Southern-inspired, cheesy twist on classic cornbread. Studded with sweet pimientos and a blend of cheddar cheese, they’re moist, flavorful, and perfect for breakfast, brunch, or as a savory snack. Enjoy them warm from the oven for the ultimate comfort treat!
Ingredients
Units
Scale
Dry Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
Pimiento Cheese Mix-ins
- 1 1/2 cups sharp cheddar cheese, shredded
- 1/2 cup jarred pimientos, drained and chopped
- 1/4 cup mayonnaise
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a 12-cup muffin pan or line with muffin liners for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt until well blended. This ensures that the leavening agents and seasoning are distributed evenly.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the eggs, buttermilk, and melted butter, making sure the butter has cooled slightly to prevent scrambling the eggs.
- Make the Pimiento Cheese Mixture: In another bowl, combine the shredded cheddar cheese, chopped pimientos, mayonnaise, ground black pepper, and smoked paprika. Stir until everything is well coated.
- Combine All Components: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined (do not overmix). Fold in the pimiento cheese mixture until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin pan, filling each cup about 3/4 full for nicely domed muffins.
- Bake: Place the muffin pan in the preheated oven and bake for 15–18 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature; enjoy them plain, slathered with butter, or alongside chili or soups.
Notes
- For extra heat, add a pinch of cayenne pepper or diced jalapeños to the batter.
- Use freshly shredded cheese for the best melt and flavor.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 1 month.
- Try substituting Monterey Jack for some of the cheddar for a milder flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
