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Close up view of Cheesy Corn Muffins with bite taken out of one muffin sitting on a board.
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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
Keyword: cheesy corn muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Servings: 12 muffins
Author: Heather



  • 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.


Store cooled muffins in an air tight container or zip top bag. These muffins freezer well too. Don't forget to label. 


Calories: 242kcal | Carbohydrates: 27g | Protein: 8g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 270mg | Potassium: 134mg | Fiber: 2g | Sugar: 6g | Vitamin A: 270IU | Vitamin C: 1mg | Calcium: 200mg | Iron: 1mg
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