Ingredients
Cooking spray
1 1/4 c. (175 g.) yellow cornmeal
1 c. (120 g.) all-purpose flour
1/4 c. granulated sugar
2 tsp. baking powder
1 tsp. kosher salt
3/4 tsp. baking soda
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper
4 oz. shredded cheddar cheese (about 1 c.)
2 large eggs
3/4 c. whole milk
1/2 c. (1 stick; 115 g.) unsalted butter, melted
2 (4-oz.) jars diced pimiento peppers, drained and patted dry
1/2 c. chopped fresh parsley leaves
Store-bought or homemade pimiento cheese, for serving
Preparation
Step 1Preheat oven to 375º. Grease a standard 12-cup muffin tin with cooking spray. In a medium bowl, whisk cornmeal, flour, granulated sugar, baking powder, salt, baking soda, garlic powder, and cayenne. Add cheddar cheese and stir to combine.Step 2In another medium bowl, whisk eggs, milk, and butter; stir in peppers and parsley. Add egg mixture to cornmeal mixture and stir with a spatula until just combined.Step 3Scoop batter into prepared muffin tins. Bake until puffed and a tester inserted into the center comes out clean, 24 to 28 minutes. Transfer muffins to a wire rack and let cool.Step 4Serve warm or at room temperature, slathered with pimiento cheese.
Serve these muffins alongside your favorite BBQ dishes, like ribs, chicken, or steak, or enjoy with fried eggs and bacon for a decadent brunch. Of course, they can also double as bread alongside any dinner. Just make sure to drain and pat the drained pimientos dry so they don’t add too much extra liquid to the batter. If you love these spicy muffins, fold the same mix-ins into your next batch of cornbread. Have you made this recipe? Let us know in the comments below!
