Cheddar Corn Muffins

Cheddar Corn Muffins
  1. 1 cup all-purpose flour
  2. 1 cup yellow cornmeal
  3. 4 T. sugar
  4. 2 1/2 t. baking powder
  5. 1/4 t. baking soda
  6. 1/2 t. salt
  7. 1 cup lowfat buttermilk
  8. 2 T. melted butter
  9. 2 T. canola oil
  10. 2 large eggs
  11. 1/2 cup fresh or frozen corn kernels
  12. 1 cup shredded cheddar cheese
  1. Preheat oven to 350 degrees. Prepare muffin pan with cooking spray. Set aside.
  2. In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended.
  4. Pour the liquid ingredients over the dry and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups.
  5. Bake 10-15 minutes until the tops are golden. Remove from oven and cool for 5 minutes.
Adapted from Two Peas & Their Pod
Adapted from Two Peas & Their Pod
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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