French Cornbread Muffins De Provence




1-1/2 cup yellow cornmeal
1 cup flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
1/2 tbsp. fresh thyme, stemmed and chopped
1/2 tbsp. fresh marjoram, stemmed and chopped
1 tbsp. dry herbes de Provence; see cook's notes
1-1/2 cup milk
1/4 lb. (1 stick) unsalted butter, melted and cooled
2 eggs, slightly beaten
1/2 cup crumbled feta cheese


Preheat oven to 400 F. With nonstick spray, spray enough muffin tins to make 36 mini (1-1/4-inch) muffins, or 18 regular-size muffins.

Combine cornmeal, flour, sugar, baking powder, salt and both fresh and dry herbs. Stir until well-mixed. Add milk, butter and eggs, stir until dry ingredients are moistened. Add cheese, and lightly blend by hand until incorporated into batter.

Spoon batter into prepared muffin tins, filling them three-quarters full. Bake until golden, about 15 minutes. Let cool 5 minutes in pans, and remove from pans to cool completely. Serve warm or at room temperature.

COOK'S NOTE: Herbes de Provence is a savory blend of herbs commonly used in the south of France. It can include basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory and thyme. It's available in most grocery stores.

Makes 26 (1-1/4) inch muffins OR 18 regular size muffins.

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1 Recipe Reviews


I can't say that I think of cornbread muffins as being traditionally French, but the herbes de Provence add a distinctively French flavor.

I used Bob's Red Mill cornbread mix and added the wet ingredients indicated in the above recipe. I didn't have fresh marjoram, so I added a tsp. more of herbes de Provence.

The muffins came out buttery and tasty. This is a good recipe when you're want something more than plain old cornbread.