Name: Australian Cornmeal Busters with Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Australian
Ingredients: 1 cup cornmeal (fine or medium grind); 1/2 cup grated Parmesan cheese; 2 large eggs; 3/4 cup milk; 1 1/2 tsp baking powder; 3 tbsp melted butter; 1/2 tsp salt; 1/4 tsp black pepper; 1–2 tbsp chopped fresh herbs (parsley or chives, optional)

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Australian Cornmeal Busters with Parmesan are golden, cheesy bites of comfort made with cornmeal, herbs, and a generous sprinkle of Parmesan. Crisp on the outside and tender on the inside, these savory snacks are perfect as a side dish, brunch item, or just something to nibble on during the day.

Why You’ll Love This Recipe

I love these because they’re quick, versatile, and satisfyingly savory. The cornmeal gives them a lovely crunch, while the Parmesan adds a salty richness that keeps me reaching for more. They’re also naturally gluten-free and super easy to customize with whatever herbs or spices I have on hand. Australian Cornmeal Busters with Parmesan

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cornmeal (fine or medium grind)
Grated Parmesan cheese
Eggs
Milk
Baking powder
Butter (melted)
Salt
Black pepper
Fresh herbs like parsley or chives (optional)

Directions

I preheat the oven to 375°F (190°C) and grease a muffin tin or mini muffin tray.
In a large bowl, I mix together cornmeal, baking powder, salt, pepper, and Parmesan cheese.
In another bowl, I whisk the eggs, milk, and melted butter until smooth.
I pour the wet ingredients into the dry and stir just until combined. I sometimes fold in chopped herbs here.
I spoon the mixture into the muffin cups, filling each about 3/4 of the way full.
I bake for about 15–20 minutes, or until the tops are golden and a toothpick comes out clean.
I let them cool in the tin for a few minutes before transferring to a rack to cool slightly.

Servings and timing

This recipe makes about 12–16 mini busters or 8 standard muffin-sized ones.
Prep time: 10 minutes
Bake time: 20 minutes
Total time: 30 minutes

Variations

I’ve also mixed in grated zucchini or corn kernels for extra moisture and flavor.
For a spicy version, I stir in a pinch of cayenne or diced jalapeños.
I swap Parmesan with cheddar or feta depending on what I have on hand.

storage/reheating

I store these in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To reheat, I pop them in a 300°F (150°C) oven for 5–7 minutes, or microwave for 15–20 seconds. They freeze well, too—I just thaw and reheat when needed. Australian Cornmeal Busters with Parmesan

FAQs

Are these more like muffins or biscuits?

They’re a bit of both—crispy like biscuits on the outside, but tender like muffins inside. I love that balance.

Can I use polenta instead of cornmeal?

Yes, but I prefer a fine or medium grind polenta to avoid a gritty texture.

Can I make these without cheese?

Yes, I’ve made them without cheese and they’re still tasty, though the Parmesan really adds richness and flavor.

Are these gluten-free?

Yes, as long as I use certified gluten-free cornmeal and baking powder, they’re naturally gluten-free.

Can I make the batter ahead?

I recommend baking them right away, but I’ve mixed the dry and wet ingredients separately, then combined just before baking when I’m short on time.

Conclusion

Australian Cornmeal Busters with Parmesan are simple, savory, and seriously addictive. I love how versatile they are—and how they turn pantry staples into something that feels special. Whether I serve them as a snack, a side, or with soup, they never last long.