Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
15 Mins
Total Time
28 Mins
Serves 12 (serving size: 1 muffin)

Real imported Parmigiano-Reggiano cheese is worth the splurge since it tastes best.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine the first 3 ingredients.

Step 3

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.

Step 4

Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.

Step 5

Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.

Step 6

Variation 1 Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped ­onion to drippings in pan; sauté 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about 1/2 cup). Proceed with step Serves 12 (serving size: 1 muffin) Calories 137; Fat 6g (sat 5g); Sodium 217mg

Step 7

Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared ­muffin cups. Sprinkle batter with 1 tablespoon sugar. Proceed with step Serves 12 (serving size: 1 muffin) Calories 144; Fat 1g (sat 8g); Sodium 173mg

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Ratings & Reviews

Not as good as I expected

October 27, 2016
I liked the texture but agree with others who called them bland.  I also sprung for the more expensive parmigiano-reggiano.  They need a bit more salt and maybe some onion powder.  I'd also consider some minced jalapeno in place of the chives.


June 29, 2016
I'm not sure why these got such great reviews. The texture was odd and flavor extremely bland. Will not make again. I only gave 2 stars because they were at least edible but not good

FarmerD's Review

December 28, 2014
Liked; will make again. Moist, good texture, cheese flavor came through well. Did not brown, but I didn't top with the extra cheese and maybe that accounts for it? Was, also, without chives, so used a little thyme as listed in another CL recipe.

BasiaM's Review

February 15, 2014
Easy recipe, great texture, didn't change anything. excellent.

Sue0601's Review

July 21, 2013
OK, nothing to write home about.

Kalifish's Review

January 02, 2013
Made these last night and they were the perfect compliment to our New Year's Day dinner of collards and black eyed peas. I did not have chives on hand so left them out but plan to use them in the future. This savory corn muffin will become a regular in our house.

debbieshuman's Review

October 27, 2012
I followed the recipe exactly except that I baked them an extra minute and they still did not brown much if any but they taste good so I guess that's what matters. These are much better than the raspberry ones, which we were very disappointed in because we expected more sweetness. These are definitely savory (as expected).

pgdewitt's Review

October 24, 2012
We all found these really bland. Ate a few, but ended up tossing most of them in the trash.

MaryAnnejGill's Review

September 16, 2012
My husband loved these! They had great flavor and texture. I used 3/4 c. milk + 1/2 c. greek yogurt with dill insteak of buttermilk and green onions instead of chive.

cookfromchicago's Review

September 13, 2012
I only tried the raspberry version. No one liked them. They have amost no sweetness. They need sugar to distinguish them from the savory version.