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Cheesy Corn Muffins
These
Cheesy Corn Muffins
get jazzed up with an abundant amount of shredded cheese and fresh corn kernels. A great side dish to any bowl of chili or backyard BBQ meal!
Course:
Bread/Muffins, Side Dish
Prep Time:
15
minutes
minutes
Cook Time:
22
minutes
minutes
Servings:
12
muffins
Author:
Heather
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° and grease a 12 cup muffin pan well. No paper liners.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt. Make a well in the middle of the bowl.
Add milk, oil and egg. Whisk just until everything is combined.
Fold in corn kernels and shredded cheese.
Evenly fill the 12 muffin cups with batter.
Bake for 18-22 minutes, until a toothpick inserted in the center of a muffin comes out clean.
Immediately remove the muffins from the pan and let cool on clean towel or serve warm.
Notes
Store cooled muffins in an air tight container or zip top bag. These muffins freezer well too. Don't forget to label.
Nutrition
Calories:
242
kcal
|
Carbohydrates:
27
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
33
mg
|
Sodium:
270
mg
|
Potassium:
134
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
270
IU
|
Vitamin C:
1
mg
|
Calcium:
200
mg
|
Iron:
1
mg
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@heathershomemadekitchen
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