These Cheesy Corn Muffins are filled with an abundant amount of shredded cheese and corn kernels. A great side dish to any bowl of chili or backyard BBQ meal!
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This post was originally posted on 6/6/2020 and updated on 8/23/2024.
Why We Love These Cheesy Corn Muffins
- A simple one bowl recipe.
- Super easy and fast to whip up and bake. Ready in less than 30 minutes!
- A comforting side dish that pairs well with so many entrees.
- Better than any boxed cornbread mix.
- It's cheesy and delicious!
Cheesy Corn Muffins Recipe Ingredients
- Unbleached All Purpose Flour
- Yellow Cornmeal
- White Sugar
- Baking Powder
- Salt
- Milk
- Canola Oil
- Egg
- Frozen Corn
- Shredded Co-Jack Cheese
Substitution Suggestions
- All Purpose Flour: White whole wheat flour and whole wheat flour can be used. The muffins will be a bit more dense but still delicious.
- Yellow Cornmeal: I like to use yellow cornmeal because it yields a nice colored muffin and it's always in stock in the store. However, you can use white cornmeal if you prefer. Both have similar flavors.
- Milk: Any type of milk can be used. I use 2% cows milk because it's what my family drinks. You can use what you drink. Whole milk, buttermilk and unsweetened almond milk are all good options.
- Canola Oil: Any neutral oil can be used. Vegetable oil, grapeseed oil, avocado oil and olive oil are all good options.
- Frozen Corn: Fresh corn kernels or drained canned corn can be used. I actually prefer fresh corn in these muffins, but I don't always have it on hand. Frozen corn is just as sweet and is always available.
- Shredded Co-Jack Cheese: Use your favorite cheese! Cheddar, Monterey Jack or Pepper Jack are yummy alternatives.
- Variations: Add a little spice and add a chopped jalepeno to the batter or a ¼ teaspoon of cayenne pepper. Make it herby and add some fresh basil, thyme, or chives and then add some parmesan cheese on top. Make it fun for the kids and add ⅓ of a hot dog in the center of each muffin before baking. So yummy!
How to Make Cheesy Corn Muffins
- First, preheat the oven to 400°F and grease a 12 cup muffin pan well with nonstick cooking spray. For best results, do not use paper liners with this recipe.
- In a large mixing bowl whisk together the dry ingredients: all purpose flour, cornmeal, granulated sugar, baking powder and salt.
- Next, make a well (hole) in the middle of the mixed dry ingredients and add the wet ingredients: milk, canola oil, and egg. Whisk until everything is just combined.
- Now fold in the corn kernels and shredded cheese.
- Lastly, using a large cookie scoop or scant ¼ cup evenly distribute the muffin batter among the 12 muffin cups. They'll be about ¾ full.
- Finally, bake the muffins for 18-22 minutes until a toothpick inserted comes out clean. My oven takes exactly 20 minutes for these muffins to be perfectly baked.
- This last step is extremely important, remove the muffins immediately from the pan once they come out of the oven. Turn the pan over on a clean towel or wire rack and the muffins will easily fall out.
- Let the muffins cool or serve them warm.
What to Serve with these Cheesy Corn Bread Muffins
These yummy muffins are great served as a side dish to any entree. They are also great as an on the go breakfast, mid day snack or packed in lunches. Here are some of are favorite things to serve them with:
If you love corn bread try my Easy Sweet Cornbread Recipe!
Storing Cheesy Corn Bread Muffins
Storing: Once the corn bread muffins are cooled place them in an air tight container or zip top bag at room temperature, on the counter, in a bread box or in a cupboard. They will stay fresh for 3-4 days. To keep the muffins longer, simply freeze them.
Freezing: Put completely cooled corn muffins in a freezer safe airtight container or zip top bag. Label and date the contents and place in freezer. Muffins will last 3-4 months in the freezer. Always make sure to rotate your stock in the freezer.
Thawing: Simply thaw muffins at room temperature for at least 30 minutes.
Heather's Favorite Tools for this Recipe
- I love these Anchor nesting mixing bowls. All the sizes you could ever need!
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their muffin pans and loaf pans are the ones I prefer. Find yourself a consultant, host a party and treat yourself to something new. I also like the Food Network muffin pans and baking pans. You can order them online.
- A large sized scoop that holds about 3 tablespoons is great for these muffins. Again I use the pampered chef one but this large scoop from OXO on Amazon is a great option.
Tips for Cheesy Corn Muffins Recipe
- Always fluff your flour, then spoon it into the measuring cup and level off. That way you won't add to much flour and you'll end up with fluffy muffins rather than dense or dry ones.
- Do NOT over mix the batter, this will make the muffins very tough and not fluffy. Lumpy batter is good batter.
- Grease the muffin cups well. That way they'll come out of the pan easily.
- Use a scoop for filling the muffin pans. This helps keep everything even and will ensure even baking throughout.
- If you want it as bread instead of muffins, bake it in a greased 8x8 baking dish or cast iron skillet for 25-30 minutes.
More Delicious Muffin Recipes:
- Banana Chocolate Chip Muffins
- Chocolate Zucchini Muffins
- Easy Blueberry Muffins
- Peanut Butter Muffins
- Pumpkin Cream Cheese Muffins
- Applesauce Mini Muffins
- Strawberry Banana Muffins
- Apple Pie Muffins
- Cinnamon Sugar Donut Muffins
- Peanut Butter Banana Chocolate Muffins
Did you make this recipe? Rate it!
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Cheesy Corn Muffins
These Cheesy Corn Muffins are filled with an abundant amount of shredded cheese and corn kernels. A great side dish to any bowl of chili or backyard BBQ meal!
Servings: 12 muffins
Ingredients
- 1½ cups unbleached all purpose flour
- ½ cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup milk
- ¼ cup canola oil
- 1 large egg
- 1½ cups corn, frozen, canned (drained) or fresh
- 1½ cups shredded co-jack cheese
Instructions
- Preheat oven to 400°F and grease a 12 cup muffin pan well with nonstick cooking spray. For best results, do NOT use paper liners.
- In a large mixing bowl whisk together the dry ingredients: all purpose flour, cornmeal, granulated sugar, baking powder and salt.
- Make a well (hole) in the middle of the mixed dry ingredients and add the wet ingredients: milk, canola oil, and egg. Whisk until everything is just combined.
- Fold in the corn kernels and shredded cheese.
- Use a large cookie scoop or scant ¼ cup and evenly distribute the muffin batter among the 12 muffin cups. They'll be about ¾ full.
- Bake the muffins for 18-22 minutes until a toothpick inserted comes out clean.
- Immediately remove the muffins from the pan onto a wire rack or clean towel.
- Let the muffins cool or serve them warm.
Nutrition
Serving: 1 muffin | Calories: 239kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 135mg | Fiber: 2g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg
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