Cheesy Corn Muffins

17 Feb

All I can say about these muffins is that they are amazing. My brother now requests them every Sunday. They’re pretty easy to make and relatively quick. I highly recommend them.



1 cup cornmeal

5 ounces (1 cup) all-purpose flour

1/3 cup sugar

3 teaspoons baking powder

pinch salt

1 egg

8 tablespoons (1 stick) butter, melted

10 ounces (1 1/4 cup) milk

4 scallions, finely chopped

1 1/2 cups grated cheddar cheese



1. Preheat oven to 350°. Combine cornmeal, flour, sugar, baking powder and salt in large bowl and mix well. Beat egg and combine with milk and melted butter in separate bowl; mix until egg and butter are fully incorporated into milk. Whisk everything together, reserving 1/3 of the grated cheese.


2.  Butter 12-muffin tin, then divide batter evenly between muffin holes. Top each muffin with pinch of remaining cheese and bake until muffins look puffed and edges begin to brown, about 25 minutes.

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