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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