Savory Corn Muffin
These golden, fluffy savory corn muffins are packed with sweet corn kernels, sharp cheddar cheese, and fresh scallions.
Ingredients
- •1 cup yellow cornmeal (160g)
- •1 cup all-purpose flour (125g)
- •1 tablespoon sugar (12g)
- •1 tablespoon baking powder (12g)
- •1/2 teaspoon salt (3g)
- •1 cup milk (240ml)
- •1/4 cup unsalted butter, melted (60g)
- •2 large eggs (100g)
- •1 cup frozen corn kernels, thawed (150g)
- •1/2 cup shredded sharp cheddar cheese (50g)
- •1/4 cup sliced scallions (15g)
Instructions
- 1
Preheat your oven to 400 degrees F (200 degrees C) and lightly grease a 12-cup standard muffin tin or line it with paper liners.
- 2
In a large mixing bowl, whisk together the yellow cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
- 3
In a separate medium bowl, whisk together the milk, melted butter, and 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
Fold in the thawed corn kernels, shredded cheddar cheese, and sliced scallions gently into the batter.
- 6
Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- 7
Bake in the preheated oven for 18 to 20 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 a dairy-free pareve version, substitute the milk with plain soy or almond milk, use melted margarine or olive oil instead of butter, and omit the cheddar cheese.
- Store leftover muffins in an airtight container at room temperature for up to 2 days, or freeze them for up to 2 months.
- Reheat leftover muffins in a 350 degrees F oven for 5 minutes to restore their freshly baked texture.
✅ How it should turn out
The finished muffins should have a golden-brown, slightly crisp top, a tender and moist crumb bursting with sweet corn, and a savory cheesy aroma.