Loaded with creamy goat cheese and fresh chives, these Goat Cheese and Chive Cornbread Muffins make an excellent side dish for dinner!
Remember how Laura and I had been working our way through The Sopranos? (Never mind the fact that the show ended almost 11 years ago. Better late than never, right?) Well, we finally finished it! Bada bing, bada boom. We made a delicious pasta dish and celebrated the finale with tasty food and a glass of red wine…but more on that one in a future post.
Now that The Sopranos is over, we’ve barely known what to do with all of our free time. (It’s not like we’ve got a certain 1-year-old toddling around the house or anything. We don’t mind, though!) But after Robbie goes to bed, Laura and I still like to unwind and watch a little bit of tv. We’ve moved on to Breaking Bad, Stranger Things and then Narcos. See? Our timeline is catching up to present day! (We even got caught up on Better Call Saul as of last night.)
Breaking Bad is a funny one though. Laura had been begging me to watch that show for at least a year. But I kept saying no because of the bathtub scene. If you’ve watched Breaking Bad, then you know exactly what scene I’m talking about. Laura kept telling me that it was just one scene, and the rest of the show was totally fine. But I kept saying no. I can be stubborn like that.
But then one of my curling buddies mentioned that he and his wife loved the show. He said the bathtub scene was just a one-time thing. Essentially he said the same thing as Laura. But I believed him. Laura was so annoyed with me. And of course I rubbed it in by saying, “Man, this is a great show! I’m so glad Isaac told us to watch it!” I had to duck to avoid the pillow.
This isn’t the first occurrence like this. Back when Laura and I first met, she tried everything to get me to eat goat cheese. But it wasn’t happening. You see, I didn’t grow up eating goat cheese…and the thought was a little odd to me. She tried for months with no success. But then one of my classmates in grad school brought goat cheese for lunch one day. I tried a little bit…and I liked it. I liked it a lot! When I got home that night, I told Laura we should get some goat cheese at the store that weekend. I had to duck to avoid the pillow.
Seriously, though, I can’t get enough goat cheese now! I love the tangy flavor, and I’ve been known to spread goat cheese on a piece of rustic bread for lunch. Delicious! So when I found goat cheese on sale last week at the store, I immediately grabbed a couple of containers. Laura has been asking me to make cornbread lately, so I decided to use some of that goat cheese in these Goat Cheese and Chive Cornbread Muffins. The result? Amazing!
Most of the goat cheese goes into the batter, but a little bit gets sprinkled on top before baking. Those pieces on top get nice and browned. I think I could have eaten this entire pan of muffins. No shame in my game.
I added some chopped chives into these Goat Cheese and Chive Cornbread Muffins, too. Chives are one of the few garden crops that return year-after-year up here in New York. As long as there’s no snow on the ground, we’re lucky enough to always have chives on hand. Usually I use them as a garnish, but this time I gave ’em a co-star role along with the goat cheese…and the combination is quite tasty! Enjoy!
Goat Cheese and Chive Cornbread Muffins
- 2¼ cups all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 4 tsp baking powder
- 1¼ tsp salt
- 2 large eggs
- 1½ cups milk
- ¾ cup unsalted butter, melted
- ¼ cup chives diced
- 1 cup crumbled goat cheese divided (see note)
- Grease a muffin pan, or line with paper liners; set aside.
- Preheat oven to 400°F.
- In a large bowl, add all dry ingredients (flour, cornmeal, sugar, baking powder and salt.) Stir until well combined.
- In a separate bowl, whisk together the eggs, milk and melted butter. Add this mixture to the dry ingredients along with chives and ¾ cup of crumbled goat cheese; stir until well combined.
- Fill each muffin cup ~¾ full.
- Sprinkle remaining ¼ cup of goat cheese on top of muffins before baking.
- Bake for 20-22 minutes, or until a toothpick inserted into a muffin comes out mostly clean.
Looking for more cornbread recipes? Check out these other favorites, too: