My riding club had a horse show a few weeks ago. Several chapters of the club get together for the show, and we usually have a chili potluck lunch. I signed up to bring a crock pot of chili and some cornbread. I was scrambling to get everything together for the show (for me and my horse) the day before, so I didn’t get started on these until almost 9pm. My original plan was to make jalapeno cheddar cornbread because the others who signed up were going to bring sweeter varieties. That was a great plan until I realized I was out of cheddar cheese. I didn’t feel like running to the store because it was already late and I had to get up around 5:00 the next morning. I had mozzarella cheese, so I thought a rosemary mozzarella variety would be good. I made these as mini muffins for easier handling at the horse show.

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5 from 1 vote

Rosemary & Mozzarella Corn Muffins

A new twist on corn muffins using Jiffy mix

Prep Time5 mins

Cook Time20 mins

Resting Time4 mins

Total Time29 mins

Course: Side Dish

Cuisine: American, Southern

Keyword: corn muffins, cornbread

Servings: 6 servings

Equipment

• Muffin tin

Ingredients

• 1 box Jiffy corn muffin mix
• 1 egg
• ⅓ cup milk
• ¼ tsp garlic powder
• ½ tsp parsley
• 1 tsp rosemary
• ½ cup shredded mozzarella cheese

Instructions

• Preheat oven to 400°.
• Line muffin tin with baking cups.
• Combine dry ingredients in a bowl.
• Add milk and egg. Stir all ingredients together. It will be a bit lumpy.
• Let the batter rest for about 4 minutes, then stir.
• Fill each muffin cup ⅔ of the way full.
• Bake for about 15-20 minutes until the tops are golden brown.

Notes

Jiffy is a registered trademark of Chelsea Milling Company.