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Cheddar Corn Muffins

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Warm, cheesy, and perfectly golden, these Cheddar Corn Muffins are a savory twist on a classic comfort food. Perfect as a snack or side dish, they’re moist on the inside with just the right crunch on the outside.

Ingredients

Scale
  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/4 cup unsalted butter, melted
  • 1 cup shredded cheddar cheese
  • 1 jalapeño, thinly sliced (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, and salt.
  3. In another bowl, beat the eggs, then add buttermilk and melted butter. Mix well.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fold in shredded cheddar cheese.
  6. Divide the batter evenly into the muffin tin, filling each cup about 3/4 full.
  7. Top with jalapeño slices and extra cheese if desired.
  8. Bake for 15–18 minutes, or until a toothpick inserted comes out clean.
  9. Cool for 5 minutes in the tin, then transfer to a wire rack.

Notes

  • Use freshly grated cheese for best flavor and melt.
  • Add corn kernels or herbs for variety.
  • Let the batter rest for 5 minutes before baking to hydrate the cornmeal.
  • Freeze extras for up to 2 months.

Find it online: https://tastyze.com/cheddar-corn-muffins/