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Cheese and Pesto Corn Muffins

Cheese and Pesto Corn Muffins

Course Bread, Brunch, Snack
Cuisine American
Keyword bread, brunch, baking
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Corn Muffins
Author Sandra | Sandra's Easy Cooking


  • 1 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon baking soda
  • 2 handful Cheddar Cheese cut in a cube (more if desired)
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon butter
  • 1 tablespoon pesto homemade or store-bought
  • 1 cup creamed corn
  • 1 1/2 tablespoons canola oil


  1. Preheat oven to 420 degrees Fahrenheit
  2. In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Mix together to combine well. Add cheese cubes and mix so each cheese cube can be coded with the flour.
  3. In a large bowl, combine the buttermilk, eggs, butter and creamed corn, whisking together to combine thoroughly.
  4. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter is too thick add more buttermilk to the batter. Add 1/2 tablespoon of canola oil with the spoon or ice-cream scoop, put the batter into each greased cupcake pan (grease each pan/cups with remaining 1 tablespoon of oil). You could use cupcake paper but for me, it was a pretty sticky situation, so I did it again without it.
  5. Bake until the cornbread is golden brown, about 20 minutes.

Recipe Notes

  • A simple and delicious recipe for breakfast, brunch, lunch or even goes well with your dinner.
  • You can pour everything in the preheated greased skillet or {deeper} baking pan and bake it as a bread. Although, it takes a bit more time to bake. Also if you do not like basil pesto, then omit it.

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