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Corn and Cheddar Muffins Recipe | Bread Baking

Corn and Cheddar Muffins Recipe | Bread Baking
  • Meal

    Breakfast and Brunch

  • Cusine


6 3/4 ounces all purpose flour

2 tablespoons sugar

1/2 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/2 cup fresh corn kernels

3 ounces cheddar cheese, shredded or diced

3/4 cup milk

1 large egg

1/2 cup vegetable oil


Preheat the oven to 400 degrees and spray 12 muffin tins with baking spray. In a medium bowl, combine the flour, sugar, corn meal, baking powder, and salt. Stir to combine. Add the corn and cheese and stir to distribute. In a separate bowl, combine the milk, egg, and oil. Beat with a fork to break up the egg and combine the ingredients. Add the wet ingredients to the dry and stir until just combined. Scoop the batter into the prepared muffin tins. Bake at 400 degrees until nicely browned, about 25 minutes. Remove muffins to a rack to cool.