Savory Cheese Cornbread Muffins

Cheese Cornbread Muffins
Cheese Cornbread Muffins. Diana Rattray
  • 27 mins
  • Prep: 10 mins,
  • Cook: 17 mins
  • Yield: Makes 10 to 12 Muffins
Ratings (4)

 These golden corn muffins are cheesy and delicious. The muffins go especially well with a bowl of chili or hearty stew, or serve them with beans or greens instead of your classic cornbread.  The muffins take just 10 minutes to prepare, and they bake in just 16 to 20 minutes. 

They have all the flavor and texture you would expect from a corn muffin with the additional protein and flavor of the cheddar cheese.

What You'll Need

  •  3/4 cup all-purpose flour
  • 2 1/2 teaspoons baking powder, preferably aluminum- free*
  • 3/4 teaspoon table salt
  • 1 tablespoon granulated sugar
  • 1/2 cup yellow cornmeal
  • 1 cup shredded sharp cheddar cheese*
  • 1 large egg
  • 3/4 cup milk
  • 2 tablespoons melted butter or shortening
  • melted butter for topping, optional

How to Make It

Heat the oven to 400° F (200° C/Gas 6). Grease a muffin tin or spray with baking spray.

 In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.

In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.

When the oven is preheated, stir the egg and milk mixture into the flour mixture just until blended.

 

Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.

If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.

*If you've ever detected a strange, metallic taste when you take a bite of a biscuit or muffin, you probably agree with the recommendation of aluminum free baking powder. In fact, the flavor of all of your baked items will improve with aluminum-free baking powder. Rumford and Argo make an aluminum-free product, as does Trader Joe's and Whole Foods. And Bob's Red Mill sells 1-pound bags. 

**Use a coarsely shredded cheese rather than the finely shredded, or use diced block cheddar. 

Variations

  • Jalapeno Cheese Corn Muffins - Add 1/2 cup of finely chopped jalapeno peppers to the muffins.
  • Bacon Cheddar Corn Muffins - Add about 1/2 cup of crumbled cooked bacon to the muffin batter.
  • Pepper Jack corn Muffins - Add 1 cup of shredded or diced pepper jack cheese to the muffin batter.
  • Cheese Cornbread Muffins With Corn - Add 1/2 to 3/4 cup of corn kernels to the batter (drained canned or frozen cooked kernels).
  • Replace the sugar with 1 tablespoon of honey, if desired.

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