Recipes: Appetizers

Corn Cheddar Muffins

Prep Time:

15 minutes

Serves

12

Ingredients

  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1 1/2 cup grated yellow cheddar cheese
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp chili powder
  • 2 eggs
  • 1 cup buttermilk (if you don’t have buttermilk, add 1 tsp of lemon juice to regular milk)
  • 1/4 cup vegetable oil
  • 1 cup corn (fresh or thawed frozen)
  • 2 tbsp chopped chives or green onions

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Directions

  1. Preheat oven to 375°F. Line muffin tins with large parchment muffin cups.
  2. Place cornmeal, flour, 1 cup of the cheese, baking powder, baking soda, salt and chili powder in a bowl. Stir to combine.
  3. In another bowl, beat the eggs. Add the buttermilk, vegetable oil and the corn. Stir to combine.
  4. Pour the wet ingredients over the dry and using a spatula stir to combine.
  5. Spoon into muffin cups. Sprinkle chives and remaining cheddar on top of the batter.
  6. Bake 20 to 25 minutes.

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