The Little Epicurean

Aug 05 2016

Blue Cheese Cornbread Muffins

Take cornbread muffins to next level with the addition of blue cheese! 

Blue Cheese Cornbread Muffins

I’ve been on a meat and cheese board kick all summer. With all this cheese in kitchen, I’ve been experimenting with other ways to eat all this dairy. Some combinations like jalapeño cheddar and apple brie are tried true favorites. I wanted something different, something I’ve never had before.

Blue cheese cornbread muffins.

I ran the idea past Alex. His eyes lit up. Bingo. We have a winner.

Blue Cheese Cornbread Muffins

Blue Cheese Cornbread Muffins

I used a standard cornbread batter and upped the flavors with corn kernels and crumbled blue cheese. You can also make this recipe in a skillet or baking pan. I prefer to serve as muffins to help with portion control.

Blue Cheese Cornbread Muffins

To me, blue cheese isn’t complete without a drizzle of honey. These muffins can be served warm or at room temperature. Depending on the size of the blue cheese chunks, you’ll get little pockets of melted blue cheese. It’s fantastic! These cornbread muffins are great along soups, stews, and chilis. They make me super excited about autumn and cooler temps!

I’m sharing the recipe for these blue cheese cornbread muffins over at BHG’s Delish Dish Blog.

Print Recipe

Blue Cheese Cornbread Muffins

Yield: makes 12

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 Tbsp granulated sugar
  • 2 1/2 tsp baking powder
  • 3/4 tsp fine sea salt
  • 2 large eggs, beaten
  • 1 cup whole milk
  • 1/4 cup cooking oil, or melted butter
  • 1/2 cup frozen whole kernel corn, thawed
  • 4 oz blue cheese, crumbled

Directions:

  1. Please visit BHG's Delish Dish blog for recipe instructions.

Blue Cheese Cornbread Muffins

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