Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
12 Mins
Total Time
25 Mins
Yield
Serves 12 (serving size: 1 muffin)

These muffins are tender, moist, and light, with a lovely herbal fragrance from parsley and thyme.

 

 

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine buttermilk, olive oil, and egg; stir well with a whisk.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, baking soda, salt, pepper, and pecorino Romano cheese in a medium bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture, and stir just until moist. Gently stir in green onions, parsley, and thyme. Spoon into 12 muffin cups coated with cooking spray. Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging.

Ratings & Reviews

BlueeyedSara7's Review

BlueeyedSara7
April 13, 2014
I agree with the other reviewers in that this recipe is not too dry, easily adjustable, and while nothing special, is a good muffin.

BasiaM's Review

BasiaM
February 13, 2014
I really loved this recipe. It seems so many cornbread recipes are too dry. I thought it had a little too much thyme, but my husband liked it.

JoshuaRR's Review

daneanp
November 26, 2013
I thought these were a solid, go-to side. I shared them at a pre-thanksgiving team potluck, and got good feed back. Added an extra star because the recipe could be tweaked to add whatever herbs are currently available, making it a nice seasonally adjustable dish.

daneanp's Review

jmeleeS
May 04, 2013
These were pretty tasty but nothing spectacular. It would be easy to change up the herbs and the cheese.

srwfromorange's Review

srwfromorange
April 24, 2013
When I told my husband that these were what we were having for dinner, he kinda turned up his nose & said "Yeah, right". So I made them first & offered him 1/2 muffin before dinner, I told him if he didnt like them, I'd make rice or potatoes. Well, guess who didnt have rice. Thees babies are yummy. We were discussing all the different scenerios where we could cook them for a crowd!!!

jschmitz's Review

steponme
April 23, 2013
Probably the best corn muffins I have ever made.

dstout5's Review

jschmitz
April 17, 2013
Loved these muffins almost as much as my mother-in-law's famous cornbread! I followed the recipe exactly except chopped the green onions and used shredded parmesan.

jmeleeS's Review

JoshuaRR
April 09, 2013
Just made these muffins with C.L.'s April 2013 Chicken with Quick Chile Verde Sauce, so I subbed out thyme for cilantro to match flavor profiles and also halved the recipe (still used 1 whole egg). I really thought these were good muffins - nice and moist, but a little heavy on the parm cheese. As a recommendation for those looking to try these out, I would recommend cutting down on the cheese a bit to let the herbs shine through. I like another C.L. corn bread (jalapeno, cheese & bacon) muffin recipe better so I don't think I would make these exact muffins again, but they are worth a go if you are looking for a quick weeknight bread to cook up as a side; enjoy!

steponme's Review

dstout5
March 26, 2013
These were very tasty and flavorful. With the green onion and thyme it was as if I were eating corn bread dressing, to me that's a good thing;)