Cheddar Corn Muffins

Cheddar Corn Muffins – Light and Moist

These Cheddar Corn Muffins are light and moist, with a mild but irresistible cheese accent. So tasty and moist with just the right amount of sweetness.


The cheddar is the perfect touch.

They are equally good served for breakfast or with chili.

If you want a more traditional corn muffin, just leave out the cheese.

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Cheddar Corn Muffins
Prep Time
20 mins
Cook Time
17 mins
Total Time
37 mins

Cheddar Corn Muffins are easy to make and taste great! (It's the cheese.)

Course: Side Dish
Cuisine: American
Keyword: Cheddar Corn Muffins
Servings: 12
Calories: 195 kcal
  • 1 cup unbleached flour
  • 1 cup cornmeal I like to use coarser polenta
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 large egg
  • 1 cup milk
  • 4 tablespoons unsalted butter melted
  • 1 1/4 cups grated sharp cheddar cheese
  1. Preheat oven to 425 degrees. Butter the insides and the top of a regular muffin pan (1/3 cup).
  2. In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
  3. In medium bowl, beat the egg. Beat in the milk and the melted butter. Combine with the dry ingredients until just evenly moistened. Do not overmix.
  4. Stir in 1 cup of cheese.
  5. Immediately spoon the batter into the muffin pan. Evenly sprinkle the remaining cheese on top of the muffins.
  6. Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
  7. Best served warm.



Up Next:

Easy No Shortening Biscuits

Be sure to Follow Foodgasm Recipes on Pinterest for more great recipes!

Recipe based on one by AustinMama
Photo by pearlb