Savory Corn Muffin
These golden, moist corn muffins are packed with sharp cheddar and fresh chives, making them the perfect companion for a bowl of chili or a hearty soup.
Ingredients
- •1 1/2 cups yellow cornmeal (240g)
- •1 cup all-purpose flour (125g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup shredded sharp cheddar cheese (115g)
- •2 tablespoons chopped fresh chives
- •1 cup whole milk (240ml)
- •1 large egg, lightly beaten
- •1/3 cup unsalted butter, melted (75g)
- •1 tablespoon honey
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a 12-cup muffin tin or line it with paper liners.
- 2
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
- 3
Stir in the shredded cheddar cheese and chopped chives until evenly distributed.
- 4
In a separate medium bowl, whisk together the milk, egg, melted butter, and honey until well combined.
- 5
Pour the wet ingredients into the dry ingredients and stir with a spatula just until the flour streaks disappear; do not overmix, as this will make the muffins tough.
- 6
Divide the batter evenly among the 12 muffin cups.
- 7
Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- 8
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly before serving.
💡 Chef tips
- For a spicy kick, fold in one finely diced jalapeño pepper into the batter before baking.
- To store, keep the muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months.
- If you prefer a crunchier crust, sprinkle a little extra cornmeal into the greased muffin cups before adding the batter.
✅ How it should turn out
The finished muffins have a beautiful golden-brown crust, a tender and slightly crumbly interior, and a delicious balance of sweet corn flavor and savory melted cheese.