Savory Corn Muffin
These golden, moist muffins are packed with sweet corn kernels, sharp cheddar cheese, and a hint of fresh chives for the perfect savory side dish.
Ingredients
- •1 1/2 cups yellow cornmeal (225g)
- •1 cup all-purpose flour (125g)
- •1 tablespoon baking powder
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 cup whole milk
- •1/2 cup unsalted butter, melted
- •2 large eggs, lightly beaten
- •1 cup frozen or canned corn kernels, drained
- •1 cup sharp cheddar cheese, shredded
- •2 tablespoons fresh chives, finely chopped
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 bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper until well combined.
- 3
In a separate medium bowl, whisk together the milk, melted butter, and eggs.
- 4
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
- 5
Gently fold in the corn kernels, shredded cheddar cheese, and fresh chives.
- 6
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- 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
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly before serving.
💡 Chef tips
- For a smoky flavor, add a half-teaspoon of smoked paprika to the dry ingredients.
- To make these ahead, store them in an airtight container at room temperature for up to two days or freeze them for up to one month.
- If you prefer a spicy kick, fold in one finely diced jalapeño pepper along with the corn.
✅ How it should turn out
The finished muffins should have a beautifully golden, slightly crusty top with a tender, moist crumb that smells of toasted corn and melted cheese.