Garlic Cheddar Cornbread Muffins

Alida’s Kitchen gives plain ol’ cornbread muffins a kick with garlic and cheddar in this lighter buttermilk cornbread muffin recipe.


  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp garlic powder (or 1-2 garlic cloves, minced and sautéed)
  • 1 tsp dried herbs (or Italian Herb Seasoning)
  • 1¼ cups (shredded, divided) Crystal Farms Wisconsin Extra Sharp Cheddar Cheese
  • ¼ cup granulated sugar
  • 2 eggs, lightly beaten
  • 1 cup buttermilk
  • ⅓ cup butter, melted
Recommended Crystal Farms Product Substitutions: Crystal Farms Shredded Wisconsin Extra Sharp Cheddar Cheese


  • Preheat oven to 425° F. Spray a 12-cup muffin tin with baking spray and set aside.
  • In a medium bowl, whisk flour, cornmeal, baking powder, baking soda, garlic and herbs. Add 1 cup Wisconsin Extra Sharp Cheddar cheese, tossing to combine.
  • In a large bowl, whisk sugar, eggs, buttermilk and butter until combined. Gradually add flour mixture to buttermilk mixture, folding until combined.
  • Divide batter evenly among prepared muffin cups. Sprinkle remaining cheese over the tops of the batter. Bake for 11-13 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Courtesy of: Alida Fischbach