Double Corn And Cheese Muffins

Name: Double Corn And Cheese Muffins
Total time: 45 min
Yield: 12 servings
Ingredients: 1 1/2 cups flour; 2/3 cup stone-ground yellow cornmeal; 2 tablespoons sugar; 1 tablespoon baking powder; 1 teaspoon salt; 2 large eggs; 1 cup milk; 5 tablespoons unsalted butter, melted; 1 cup canned, frozen or fresh corn kernels; 1 cup grated cheddar cheese (about 3 ounces by weight)

Recipe from Ken Haedrich

Adapted by Florence Fabricant

Total Time: 45 minutes
Rating: 4(48)
Comments: Read comments

Featured in: FOOD; Inspiration for Thanksgiving's Cooks

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:12 servings

1½cups flour
⅔cup stone-ground yellow cornmeal
2tablespoons sugar
1tablespoon baking powder
1teaspoon salt
2large eggs
1cup milk
5tablespoons unsalted butter, melted
1cup canned, frozen or fresh corn kernels
1cup grated cheddar cheese (about 3 ounces by weight)

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Preheat oven to 400 degrees. Butter 12 large muffin cups.
Step 2
In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
Step 3
In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter. Make a well in the dry ingredients and pour in the egg mixture. Stir gently, just until combined. Stir in the corn and cheese.
Step 4
Spoon the mixture into the muffin cups, filling each about three-fourths full.
Step 5
Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
Step 6
Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.