Savory Corn Muffin
These moist, golden corn muffins are packed with sharp cheddar, scallions, and sweet corn kernels for the ultimate savory side dish.
Ingredients
- •1 cup yellow cornmeal (150g)
- •1 cup all-purpose flour (125g)
- •2 tablespoons granulated sugar (25g)
- •1 tablespoon baking powder
- •1/2 teaspoon salt
- •1 cup milk (240ml)
- •1/3 cup vegetable oil (80ml)
- •2 large eggs
- •1 cup grated sharp cheddar cheese (100g)
- •1/2 cup canned or thawed frozen corn kernels (80g)
- •1/4 cup finely chopped scallions (15g)
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a 12-cup standard muffin tin with butter or non-stick cooking spray.
- 2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- 3
In a separate medium bowl, whisk together the milk, vegetable oil, and large eggs until smooth.
- 4
Pour the wet ingredients into the dry ingredients and gently fold with a spatula just until moistened and no large pockets of dry flour remain.
- 5
Gently fold in the grated cheddar cheese, corn kernels, and chopped scallions.
- 6
Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
- 7
Bake for 18 to 22 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin 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.
💡 Chef tips
- For extra savory depth, add finely diced cooked bacon or jalapeños to the batter along with the cheese.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months and reheat in the toaster oven.
✅ How it should turn out
The finished muffins should have a domed, golden-brown crust with a tender, crumbly interior that smells buttery and cheesy, bursting with sweet corn flavor.