Best Cheddar Corn Muffins Recipes

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CHEDDAR CORN MUFFINS



Cheddar Corn Muffins image

I found this recipe in a cookbook called. Quick Vegetarian Pleasures. Makes 12 muffins. "These are light and moist, with a mild but irresistible cheese accent. They are equally good served for breakfast or with chili. If you want a more traditional corn muffin, just leave out the cheese."

Provided by AustinMama

Categories     Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

1 cup unbleached flour
1 cup cornmeal (I like to use coarser polenta)
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 large egg
1 cup milk
4 tablespoons unsalted butter, melted
1 1/4 cups grated sharp cheddar cheese

Steps:

  • Preheat oven to 425 degrees.
  • Butter the insides and the top of a regular muffin pan (1/3 cup).
  • In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
  • In medium bowl, beat the egg.
  • Beat in the milk and the melted butter.
  • Combine with the dry ingredients until just evenly moistened.
  • Do not overmix.
  • Stir in 1 cup of cheese.
  • Immediately spoon the batter into the muffin pan.
  • Evenly sprinkle the remaining cheese on top of the muffins.
  • Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
  • Best served warm.

Nutrition Facts : Calories 191.8, Fat 9.3, SaturatedFat 5.6, Cholesterol 40.9, Sodium 281, Carbohydrate 21.3, Fiber 1, Sugar 4.3, Protein 6.1

SAVORY BACON CHEDDAR CORN MUFFINS



Savory Bacon Cheddar Corn Muffins image

Practically a meal in a muffin, these corn muffins are made with mustard, shredded Cheddar cheese, and crumbled bacon.

Provided by MarthaWhite(R)

Categories     Trusted Brands: Recipes and Tips     MarthaWhite®

Time 35m

Yield 8

Number Of Ingredients 8

Crisco® Original No-Stick Cooking Spray
1 (6 ounce) package Martha White® Cotton Country™ Cornbread Mix
1 teaspoon dry mustard
½ cup milk
½ cup sour cream
1 large egg, beaten
1 cup shredded sharp Cheddar cheese
½ cup cooked, crumbled bacon

Steps:

  • Heat oven to 400 degrees F (375 degrees F for dark pan). Coat 24 miniature (1 3/4-inch) or 8 standard muffin cups lightly with no-stick cooking spray.
  • Combine cornbread mix, mustard, milk, sour cream and egg in large bowl. Stir until smooth. Stir in cheese and bacon. Fill muffin cups 3/4 full.
  • Bake 12 to 15 minutes or until light brown. Remove muffins to wire rack; cool slightly before serving.

Nutrition Facts : Calories 248.7 calories, Carbohydrate 19.3 g, Cholesterol 58 mg, Fat 15.4 g, Fiber 1.3 g, Protein 10.8 g, SaturatedFat 6.8 g, Sodium 645.2 mg, Sugar 0.9 g

CHEDDAR CORN DOG MUFFINS



Cheddar Corn Dog Muffins image

I wanted to riff on hot dogs, so I made corn dog muffins. I added jalapenos to this kid-friendly recipe and won my husband over, too. -Becky Tarala, Palm Coast, Florida

Provided by Taste of Home

Time 25m

Yield 9 muffins

Number Of Ingredients 6

1 package (8-1/2 ounces) cornbread/muffin mix
2/3 cup 2% milk
1 large egg, lightly beaten, room temperature
5 turkey hot dogs, sliced
1/2 cup shredded sharp cheddar cheese
2 tablespoons finely chopped pickled jalapeno, optional

Steps:

  • Preheat oven to 400°. Line 9 muffin cups with foil liners or grease 9 nonstick muffin cups., In a small bowl, combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapeno. Fill prepared cups three-fourths full., Bake until a toothpick inserted in center comes out clean, 14-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers. Freeze option: Freeze cooled muffins in freezer containers. To use, microwave each muffin on high until heated through, 30-60 seconds.

Nutrition Facts : Calories 216 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 619mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 2g fiber), Protein 8g protein.

JALAPENO-CHEDDAR CORN MUFFINS



Jalapeno-Cheddar Corn Muffins image

A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter

Provided by uncledoofus

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

2 cups yellow cornmeal
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
5 tablespoons sugar
2 teaspoons salt
2 cups buttermilk
4 eggs
1/2 cup melted butter
10 ounces shredded sharp cheddar cheese
1/3 cup frozen corn kernels (optional)
4 jalapenos, minced
1 -2 jalapeno, cut in thin slices

Steps:

  • Preheat oven to 400°F.
  • Spray muffin tins with butter flavor cooking spray.
  • combine the eggs,buttermilk,and melted butter in a bowl.
  • In another large bowl Combine all the dry ingredients and whisk together to blend.
  • Add the shredded Cheddar and the corn kernels to the dry ingredients.
  • Add the wet ingredients and mix gently, until everything is moist (do not over mix).
  • Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
  • place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

CORN MUFFINS WITH BACON BITS AND CHEDDAR CHEESE



Corn Muffins with Bacon Bits and Cheddar Cheese image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 36m

Yield 6 to 8 muffins depending on tin size

Number Of Ingredients 6

A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins
1 rounded teaspoon smoked sweet paprika
3 to 4 tablespoons finely chopped chives
1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice

Steps:

  • Preheat oven to muffin mix package directions.
  • Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside.
  • Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown.

CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER



Cheddar Corn Muffins with Jalapeño Butter image

Provided by Andrea Albin

Categories     Bread     Egg     Brunch     Side     Bake     Thanksgiving     Quick & Easy     Cheddar     Cornmeal     Jalapeño     Butter     Gourmet     Sugar Conscious     Kidney Friendly

Yield Makes 12 muffins

Number Of Ingredients 14

For muffins:
5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp Cheddar (5 1/4 ounces), divided
For jalapeño butter:
1 stick unsalted butter, softened
1 fresh jalapeño, finely chopped, including seeds
Equipment: a muffin pan with 12 (1/2-cup) muffin cups

Steps:

  • Make corn muffins:
  • Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
  • Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
  • Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
  • Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
  • Make jalapeño butter while muffins bake:
  • Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with muffins.

CHEDDAR CHEESE & CORN MUFFINS



Cheddar Cheese & Corn Muffins image

These delicious cheesy corn muffins make a perfect healthy treat for children. Served warm straight from the oven they contain a scrummy chunk of melted cheese in the middle.

Provided by isobelstorm

Time 25m

Yield Makes Muffins

Number Of Ingredients 13

300g self-raising flour (white or wholemeal)
2 tsp baking powder
Pinch of salt
1tsp sugar
75g Yeo Valley Organic Mature cheddar cheese, grated
50g Yeo Valley Organic Mature cheddar cheese, cut into 12 small chunks
75g canned sweetcorn, drained
60g Yeo Valley Organic Butter
1 tsp English mustard
150g Yeo Valley Organic Greek yogurt
175ml Yeo Valley Organic milk
1 egg
1tbsp chopped fresh chives

Steps:

  • Preheat the oven to 200C/gas mark 6.
  • Mix together the self-raising flour, baking powder, salt, sugar, grated cheese and sweetcorn in a bowl.
  • Melt the butter then mix in the mustard, yogurt, milk, egg and chives. Pour the cheese mixture into the flour and mix briefly to combine. Spoon a small amount of the batter into lightly greased muffin tins. Place a piece of cheese in the centre of each muffin then top with the remaining batter.
  • Bake in the oven and bake for 20-25 minutes until golden. Remove and place on a wire rack. Serve warm.

CHEDDAR JALAPENO CORN MUFFINS



Cheddar Jalapeno Corn Muffins image

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 5

1 box corn muffin mix
1/2 cup cheddar cheese, grated
1 cup corn kernels
2 tablespoons pickled jalapenos, minced
1 tablespoons oil

Steps:

  • In bowl prepare muffin mix according to directions on box. Stir in corn, jalapenos and cheese. Fill greased muffin tins 3/4 of the way full. Bake according to directions on box.

HAM AND CHEDDAR CORN MUFFINS



Ham and Cheddar Corn Muffins image

Corn muffins with diced ham, Cheddar cheese and chives make a great brunch treat or a side with chili or stew.

Provided by Dietz & Watson

Categories     Trusted Brands: Recipes and Tips     Dietz & Watson

Yield 12

Number Of Ingredients 4

2 (8.5 ounce) packages of your favorite corn muffin mix
1 cup finely diced Dietz & Watson Uncured All Natural Classic Dinner Ham
.063 cup Dietz & Watson NY State Garlic Cheddar
¼ cup finely chopped chives or scallion greens

Steps:

  • Preheat the oven to 375 degrees F. Coat a 12 cup muffin pan with cooking spray.
  • In a large bowl, prepare muffin batter as directed.
  • Fold in the ham, cheese, and chives or scallions.
  • Spoon the batter into the prepared cups, filling each three-quarter full. Bake the muffins until their tops are lightly browned, about 20 minutes. Let them cool in the pan on a wire rack for 3 minutes, then turn them out onto the rack and let them cool completely. The muffins can be frozen in a plastic freezer bag for up to three months.

Nutrition Facts : Calories 167.8 calories, Carbohydrate 26.6 g, Cholesterol 7.8 mg, Fat 4.6 g, Fiber 0.3 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 734.1 mg, Sugar 4.3 g

CHEDDAR STUFFED CORN MUFFINS



Cheddar Stuffed Corn Muffins image

Provided by Erin Jeanne McDowell

Categories     main-dish

Time 45m

Yield Makes 12 muffins

Number Of Ingredients 12

Nonstick cooking spray
6 tablespoons unsalted butter, melted
2 tablespoons vegetable oil or other neutral oil
1/2 cup sugar
2 large eggs, at room temperature
1 3/4 cups unbleached all-purpose flour
1 cup fine yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon cayenne pepper
1/2 teaspoon fine sea salt
1 cup buttermilk, at room temperature
6 ounces sharp cheddar cheese, cut into 12 cubes (about 1/2 ounce each)

Steps:

  • Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
  • In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
  • Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
  • Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
  • Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.

CORN, CHEDDAR, AND SUN-DRIED TOMATO MUFFINS



Corn, Cheddar, and Sun-Dried Tomato Muffins image

Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them

Provided by Mirj2338

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1/2 cup cake flour (not self-rising)
1 cup yellow cornmeal
1/2 tablespoon baking powder
1 1/2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
3/4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
1/2 cup thinly sliced scallion
1 1/2 cups warmed whole milk
6 ounces unsalted butter, melted and cooled
1/3 cup vegetable oil
1 egg

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a 12-cup muffin tin.
  • Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
  • Add the cheese, sun-dried tomatoes, and scallions and toss well.
  • Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
  • Add the wet ingredients to the dry and mix together just until a soft dough forms.
  • (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
  • Bake until the tops start to brown slightly, 20 to 25 minutes.
  • Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
  • Serve warm or at room temperature.
  • Cover and refrigerate for at least 2 hours or up to 2 days.

APPLE AND CHEDDAR CORN MUFFINS



APPLE AND CHEDDAR CORN MUFFINS image

Categories     Dessert     Bake     Muffin

Yield 12

Number Of Ingredients 11

1 2/3 cups Flour all-purpose
1 1/2 ounces Cornmeal
1 tablespoon Baking powder
3/4 pound Apples -- cored, pared, finely chopped
1/2 cup Corn, whole-kernal -- frozed, thawed
2 1/4 ounces Cheese, Cheddar, shredded
1/3 cup Sugar
1 dash Cinnamon
1 dash Nutmeg
6 tablespoons Corn oil
3 Eggs -- lightly beaten

Steps:

  • Preheat oven to 400F. Line 12 2-1/2" muffin-pan cups with paper baking cups; set aside. In large mixing bowl combine flour, cornmeal and baking powder. Add apples, corn, cheese, sugar, cinnamon, and nutmeg, stirring to combine. In small bowl beat together oil and eggs; stir into flour mixture. Fill each baking cup with an equal amount of batter. Bake in middle of even fro 15 minutes, until golded and tootpick comes out dry. Set pan on wire rack and let cool.

APPLE AND CHEDDAR CORN MUFFINS



Apple and Cheddar Corn Muffins image

Make and share this Apple and Cheddar Corn Muffins recipe from Food.com.

Provided by Carole Reu

Categories     Quick Breads

Yield 12 serving(s)

Number Of Ingredients 11

1 2/3 cups flour
1 1/2 ounces yellow cornmeal
1 tablespoon baking powder
3/4 lb apple, cored, pared & diced
1/2 cup frozen corn, thawed
2 1/4 ounces low-fat cheddar cheese, shredded
1/3 cup sugar
1 dash cinnamon
1 dash nutmeg
1/3 cup canola oil
3 eggs, lightly beaten

Steps:

  • Preheat oven to 400.
  • Line 12 muffin cups with paper baking cups.
  • In large bowl, combine flour, cornmeal, and baking powder.
  • Add apples, corn, cheese, sugar, cinnamon, nutmg, stir to combine. In small bowl, beat eggs and oil; stir into flour mixture (don't over beat...the mixture will be stiff). Fill baking cups and bake for 15 minutes.

Nutrition Facts : Calories 206.6, Fat 8, SaturatedFat 1.1, Cholesterol 47.6, Sodium 143.4, Carbohydrate 29.2, Fiber 1.9, Sugar 9.8, Protein 5.3

PUMPKIN-SEED CHEDDAR CORN MUFFINS



Pumpkin-Seed Cheddar Corn Muffins image

Categories     Bread     Milk/Cream     Pepper     Brunch     Side     Bake     Vegetarian     Quick & Easy     Cheddar     Cornmeal     Winter     Seed     Gourmet     Sugar Conscious

Yield Makes 12 muffins

Number Of Ingredients 10

1 1/2 cups grated sharp Cheddar (about 6 ounces)
3/4 cup hulled green pumpkin seeds
1 cup all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 1/2 teaspoons salt
2 pickled jalapeño chiles
3/4 stick (6 tablespoons) unsalted butter
1 cup whole milk
1 large egg

Steps:

  • Preheat oven to 400°F. and butter twelve 1/3-cup muffin cups.
  • Reserve 1/2 cup Cheddar and 1/4 cup pumpkin seeds. Coarsely chop remaining 1/2 cup pumpkin seeds. Into a bowl sift together flour, cornmeal, baking powder, and salt and stir in remaining cup Cheddar and chopped pumpkin seeds. Wearing protective gloves, seed and mince jalapeños. Melt butter and in a small bowl whisk together with jalapeños, milk, and egg. Stir butter mixture into flour mixture until just combined. Divide batter among muffin cups and sprinkle with reserved Cheddar and pumpkin seeds. Bake muffins in middle of oven until golden and a tester comes out clean, about 20 minutes.

CORN MUFFINS WITH BACON AND CHEDDAR (AMERICA'S TEST KITCHEN)



Corn Muffins With Bacon and Cheddar (America's Test Kitchen) image

Make and share this Corn Muffins With Bacon and Cheddar (America's Test Kitchen) recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 1h5m

Yield 12 muffins

Number Of Ingredients 15

3 slices bacon, chopped fine
10 scallions, sliced thin
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups all-purpose flour
1 cup yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1/2 cup whole milk
1/2 cup sugar
8 tablespoons . unsalted butter, melted and cooled
2 large eggs
8 ounces sharp cheddar cheese, shredded (2 cups)

Steps:

  • Adjust oven rack to the middle position and preheat oven to 400°.
  • Grease a 12-cup muffin tin.
  • Fry the bacon in a small skillet over med-high heat until crisp, about 5 minutes.
  • Stir in the scallions, salt, and pepper; cook until the scallions are heated through, about 1 minute.
  • Transfer the mixture to a paper-towel lined plate; let cool.
  • In a bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt together.
  • In another bowl, whisk the sour cream, milk, sugar, melted butter, and eggs together until combined.
  • Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined (do not overmix).
  • Gently fold in the bacon mixture and 1 1/2 cups of cheddar cheese.
  • Using a greased 1/3 cup measure, portion the batter into each muffin cup.
  • Sprinkle the remaining 1/2 cup cheddar over the tops of the muffins.
  • Bake until golden brown and a pick comes out with just a few crumbs attached, 15-20 minutes, rotating the pan halfway through the baking.
  • Let the muffins cool in the pan for 5 minutes, the turn out onto a wire rack and let cool for 10 minutes before serving.

Nutrition Facts : Calories 339.2, Fat 18.5, SaturatedFat 11.1, Cholesterol 79.7, Sodium 448, Carbohydrate 34.3, Fiber 1.6, Sugar 9.9, Protein 9.7

CHEDDAR CORN MUFFINS WITH JALAPENO BUTTER



Cheddar Corn Muffins with Jalapeno Butter image

Provided by My Food and Family

Categories     Breakfast Bread Recipes

Time 30m

Number Of Ingredients 13

For muffins:
5 tablespoons unsalted butter, melted and cooled, plus 1 tablespoon, softened, for brushing muffin cups
2 cups cornmeal (preferably stone-ground)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn, thawed if frozen
1 1/4 cups well-shaken buttermilk (not powdered)
1 large egg
1 3/4 cups grated sharp cheddar (5 1/4 oz.), divided
For jalapeno butter:
1 stick unsalted butter, softened
1 fresh jalapeno, finely chopped, including seeds

Steps:

  • Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter. Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl. Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
  • Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
  • Make jalapeno butter while muffins bake: Stir together butter, jalapeno, and 1/4 teaspoon salt. Serve with muffins.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHEDDAR CORN DOG MUFFINS



CHEDDAR CORN DOG MUFFINS image

Better than your usual store bought frozen corn dogs. These are fresh, moist & quick to make. Also a kid friendly recipe for lunch/brunch or after school snacks. MY VARIATIONS: Use sliced Chicken hot dogs (my favorite), sliced beef hot dogs, or lit'l Smokies smoked sausages; About 1/2 teaspoon fresh chopped Jalapenos...

Provided by Marge Taggart

Categories     Muffins

Time 20m

Number Of Ingredients 6

1 pkg (8-1/2 oz.) cornbread/muffin mix
2/3 c 2% milk
1 egg, lightly beaten
5 turkey hot dogs, sliced
1/2 c shredded sharp cheddar cheese
2 Tbsp finely chopped pickled jalapeno (optional)

Steps:

  • 1. Preheat oven to 400 degrees. Line nine muffins cups with foil liners or grease nine nonstick muffin cups. Combine muffin mix, milk and egg; stir in hot dogs, cheese and, if desired, jalapenos.
  • 2. Fill prepared muffin cups three fourths full. Bake 14-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
  • 3. FREEZE OPTION: Freeze muffins in resealable bags. Microwave each on high 30-60 seconds or until heated through. RECIPE courtesy of Taste of Home/Simple

SPICY IRISH CHEDDAR CORN MUFFINS



Spicy Irish Cheddar Corn Muffins image

From Relish for St. Patrick's Day - Lucky Charm flier in the Newspaper in Nor Cal.

Provided by Cynthia Wiggins-Wyrick

Categories     Muffins

Number Of Ingredients 11

1 1/4 c yellow corneal
3/4 c flour
2 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cayenne pepper
1 c buttermilk
1 egg
6 Tbsp butter (melted)
1 1/2 c grated aged irish cheddar (divided)
1 c fresh corn kernels

Steps:

  • 1. Preheat oven to 425F. Butter 12 standard muffin cups.
  • 2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a large bowl.
  • 3. Whisk together buttermilk, egg and butter in a small bowl and then stir into above dry mixture until combined. Gently fold in 1 cup of cheese and the corn kernels.
  • 4. Divide batter evenly into muffin cups and sprinkle tops with remaining cheese.
  • 5. Bake 15-17 minutes until golden and a wooden toothpick comes out clean....

GLUTEN-FREE CORN-CHEDDAR MUFFINS



Gluten-Free Corn-Cheddar Muffins image

Rice flour, potato starch, and a little bit of tapioca starch sub in for all-purpose flour in this savory, gluten-free muffin.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 1h25m

Yield Makes 12

Number Of Ingredients 13

Vegetable oil cooking spray
1 cup coarse yellow cornmeal
1/2 cup sugar
1/4 cup rice flour
1/4 cup potato starch
2 tablespoons tapioca starch
1 1/2 teaspoons baking powder
Coarse salt
1 cup low-fat buttermilk
3 tablespoons vegetable oil
2 large eggs
1 cup shredded low-fat cheddar cheese
1 tablespoon chopped fresh thyme

Steps:

  • Preheat oven to 375 degrees. Line a 12-cupmuffin tin with baking cups, and lightlycoat each with cooking spray.
  • Whisk together cornmeal, sugar,the rice flour, potato starch, tapioca starch,baking powder, and 1/2 teaspoon salt in alarge bowl. Whisk together buttermilk, oil,and eggs in a medium bowl. Fold buttermilkmixture into cornmeal mixture, thengently fold in cheddar cheese and thyme until combined.
  • Spoon batter into baking cups, fillingeach three-quarters full. Bake until a toothpick insertedinto the center of each comes outclean, about 25 minutes. Transfer pan to awire rack, and let cool for 10 minutes. Turnout muffins onto rack. Let cool completely.

Nutrition Facts : Calories 152 g, Cholesterol 39 g, Fat 5 g, Fiber 1 g, Protein 5 g, Sodium 236 g

MINI CORN MUFFINS WITH SPICY CHEDDAR FILLING



Mini Corn Muffins with Spicy Cheddar Filling image

I'm an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. -Margaret Blair, Lorimor, Iowa

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 15

1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup 2% milk
1/4 cup canola oil
1 can (14-3/4 ounces) cream-style corn
FILLING:
2 cups shredded cheddar cheese
1 can (4 ounces) chopped green chiles
1/4 cup diced pimientos
1 teaspoon chili powder
1/4 teaspoon hot pepper sauce

Steps:

  • Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn., Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°., Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 100mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

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