Take cornbread muffins to next level with the addition of blue cheese!
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.
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.
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.
Blue Cheese Cornbread Muffins
Yield: makes 12
- 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
- Please visit BHG's Delish Dish blog for recipe instructions.