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Parmesan Corn Muffins

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
    1 dozen


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


  • In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
  • 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.
Nutrition Facts
1 each: 126 calories, 4g fat (2g saturated fat), 44mg cholesterol, 254mg sodium, 18g carbohydrate (6g sugars, 0 fiber), 4g protein.

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Average Rating:
  • KEV4cooking
    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
    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!