MOZZARELLA CORNBREAD MUFFINS

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Mozzarella cornbread muffins are easy to make and delicious.

Mozzarella Cornbread Muffins

My family loves these mozzarella cornbread muffins with any kind of soup.  They are wonderful hot slathered with butter right out of the oven.  I even like them with my favorite jams and jellies.  These muffins keep well for several days out of the fridge in a cool place.  Reheat in the oven or microwave.  Recipe could be doubled for a crowd as they would be wonderful to serve with a big pot of soup during tailgating season or anytime you just want to have friends and family over for a quick meal.  They make a great gift along with a jar of soup for a neighbor. These muffins are a delicious bread to serve with any meal.  I can eat them for a snack!  You might also like to check out our recipe for sweet cornbread mini muffins.

Mozzarella cornbread muffins are a favorite with my family.

2 cups regular yellow cornmeal

1/4 cup self-rising flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch cayenne

1 teaspoon rubbed sage

2 eggs

1 1/4 cups buttermilk

1 cup shredded mozzarella cheese

6 teaspoons cooking oil

Whisk together the yellow cornmeal, self-rising flour, baking powder, baking soda, salt, black pepper, cayenne and rubbed sage.  Stir in the eggs, buttermilk and cheese.  Put 1/2 teaspoon of oil in each of the muffin cups in a 12 cup muffin pan.  Fill cups with cornmeal mixture.  Bake in preheated 425 degree oven 15 to 20 minutes until brown on top.  Makes 12 muffins.  Enjoy!

 

Mozzarella Cornbread Muffins

Mozzarella Cornbread Muffins

These muffins are easy and delicious!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: bread
Cuisine: American
Keyword: Mozzarella Cornbread Muffins
Servings: 12 muffins
Author: The Southern Lady Cooks

Ingredients

  • 2 cups regular yellow cornmeal
  • 1/4 cup self-rising flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • pinch cayenne
  • 1 teaspoon rubbed sage
  • 2 eggs
  • 1 1/4 cups buttermilk
  • 1 cup shredded mozzarella cheese
  • 6 teaspoons cooking oil

Instructions

  • Whisk together the yellow cornmeal, self-rising flour, baking powder, baking soda, salt, black pepper, cayenne and rubbed sage. Stir in the eggs, buttermilk and cheese. Put 1/2 teaspoon of oil in each of the muffin cups in a 12 cup muffin pan. Fill cups with cornmeal mixture.
  • Bake in preheated 425 degree oven 15 to 20 minutes until brown on top.

Don’t forget to pin mozzarella cornbread muffins.  Mozzarella Cornbread Muffins

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2 Comments

  1. I usually heat the oil, in my skillet, in the oven before putting in the batter. Would you recommend doing the same with the muffin tins? I like the crispiness that the hot oil gives to the cornbread.
    Thanks

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