Parmesan Corn Muffins Recipe
Parmesan Corn Muffins Recipe photo by Taste of Home
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Parmesan Corn Muffins Recipe

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Mary Pleasant of Humble, Texas needs just a few ingredients to make these fragrant corn muffins that start with a handy mix. "I found the recipe years ago," she comments. "It's been a favorite ever since."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 12 servings


  • 2 packages (10 ounces each) corn bread/muffin mix
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried rosemary, crushed
  • 2 eggs, beaten
  • 2/3 cup milk

Nutritional Facts

1 each: 126 calories, 4g fat (2g saturated fat), 44mg cholesterol, 254mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 4g protein.


  1. In a large bowl, combine the corn bread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
  2. Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Parmesan Corn Muffins in Quick Cooking July/August 2004, p54

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KEV4cooking User ID: 5835646 206237
Reviewed Aug. 17, 2012

"I like this quick recipe to add "that something" to a side bread. The added flavors are mild so your not over powered by them."

whedonfreak User ID: 1472506 84828
Reviewed Sep. 14, 2009

"I left out the rosemary, since my mother doesn't like it, and these muffins were delicious! In my oven, 15 minutes at 400 degrees was PERFECT! Yummmmm!"

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