Soft, golden cornbread muffins baked with Italian cheese and herbs—perfect for dunking in warm marinara.

Warm, golden, and full of flavor—these Cheesy Italian Cornbread Muffins are the snack you’ll want on repeat. The mix of cornbread, Italian cheese, and a hint of seasoning makes them irresistible, especially with a side of marinara for dipping. Perfect for family dinners, game day spreads, or anytime you’re craving something comforting. Cheesy Italian Cornbread Muffins bring big flavor in every bite.

Why You’ll Love This Recipe

• Easy to make with just a box of cornbread mix and a few simple ingredients
• Loaded with Italian cheese and savory seasoning
• Golden, fluffy texture that pairs perfectly with marinara sauce
• Great for family dinners, game day, or a fun appetizer spread
• Cheesy Italian cornbread muffins that taste homemade but take minimal effort

Ingredient Notes

• Cornbread mix – A classic like Jiffy works great, but any boxed cornbread mix will do. Using a mix keeps this recipe quick and consistent.
• Milk – Whole milk gives the muffins a richer texture, but 2% or even almond milk can be used if that’s what you have on hand.
• Egg – Just one egg helps bind the batter and adds a little lift.
• Italian blend cheese – Pre-shredded bags usually include mozzarella, provolone, and parmesan, which melt beautifully into the muffins. You can swap in shredded cheddar or mozzarella if that’s what you have.
• Seasoning – Italian seasoning adds a herby flavor, while garlic powder leans into the pizza vibe. Either works, so use what you love.
• Marinara – Serving these muffins with warm marinara turns them into a fun pizza-style snack. Store-bought or homemade both work here.

Before You Bake

Can I use a different type of cheese?
Yes! While an Italian blend melts beautifully, mozzarella, cheddar, or even pepper jack will work if you want to change the flavor.

How do I keep the muffins from sticking to the pan?
Make sure to grease your muffin tin well with cooking spray or butter. You can also use parchment liners if you prefer easy cleanup.

Can I make these ahead of time?
These muffins taste best warm from the oven, but you can bake them a few hours ahead and reheat in the oven or air fryer before serving.

Cheesy Italian Cornbread Muffins

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• 1 box cornbread mix (like Jiffy)
• 1 egg
• 1/3 cup milk
• 3/4 cup shredded Italian blend cheese
• 1/4 teaspoon Italian seasoning or garlic powder
• Warm marinara sauce, for dipping

Instructions

1. Preheat the oven to 375°F and grease a 6-cup muffin tin.
2. In a mixing bowl, combine the cornbread mix, egg, milk, shredded cheese, and seasoning. Stir just until blended—don’t overmix.
3. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
4. Bake for 15–18 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.
5. Cool in the pan for a few minutes before removing. Serve warm with marinara for dipping.

FAQ

Can I double this recipe?
Yes, just use two boxes of cornbread mix and bake in a 12-cup muffin tin.

Can I freeze cheesy Italian cornbread muffins?
Absolutely. Let them cool completely, wrap tightly, and freeze for up to 2 months. Reheat in the oven until warmed through.

What can I serve with cornbread muffins?
They’re delicious with marinara for dipping, but also pair well with soups, chili, or pasta dishes.

Do I need to refrigerate leftovers?
Yes, because of the cheese, store any leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make mini muffins instead?
Definitely. Bake in a mini muffin tin for about 10–12 minutes instead of 15–18.

Sprinkle of Fun

Turn these Cheesy Italian Cornbread Muffins into the star of an Italian-inspired comfort meal. Pair them with a big bowl of tomato soup or a hearty pizza-style soup, then dunk the muffins right in for that melty, cheesy, cozy bite. It’s an easy way to make Italian night feel extra special.