The trick with corn muffins is the cornmeal to flour ratio, so you have just enough of the former to hearty-up the texture and enough flour and leavening to avoid doorstop density. Flour lends tender structure. Once you master a basic formula, though, you can have fun playing around with flavor variations, as we did here. The base lends itself to sweet or savory directions. Parmesan-chive or bacon-cheddar muffins can be a great pairing with soup or chili, while lightly sweetened raspberry muffins make a great breakfast.
First up, Parmesan Corn Muffins.
Real imported Parmigiano-Reggiano cheese is worth the splurge since it tastes best.