When I opened the balcony door this morning, my sense of smell got the attention from a strong aroma of cornbread.

I assume that somebody was working hard in the neighborhood, making cornbread for father’s day.

I have those days when the smell of particular food fly by and my cravings start to kick in. Often that is just a smell of coffee in the air calling my name, especially in the morning when I need caffeine the most.

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I made these golden beauties for our father’s day brunch and I can’t even begin to tell you how they satisfied my cravings. I never made cornbread or corn muffins with pesto, but I loved the aroma and the taste of basil. The whole 12 of them were gone while were eating brunch, it was that good; Dangerously good!

I am a huge cheese lover so since I had cheddar cheese, I cubed it and added some in the batter. I only wished that I added more because the cheese is so delicious in baked savory goodies.

The recipe is simple, and one or two will be enough for one serving, but just like when I made savory scones, I have a hard time stopping at one or two I don’t have a strong will around the baked goodies; I call that “problem of a foodie!”

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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

Ingredients

• 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

Instructions

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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