Cheddar Corn Muffins October 3, 2014 by Jill Foucre Leave a Comment Cheddar Corn Muffins 2014-10-03 09:45:00 Print Ingredients 1 cup all-purpose flour 1 cup yellow cornmeal 4 T. sugar 2 1/2 t. baking powder 1/4 t. baking soda 1/2 t. salt 1 cup lowfat buttermilk 2 T. melted butter 2 T. canola oil 2 large eggs 1/2 cup fresh or frozen corn kernels 1 cup shredded cheddar cheese Instructions Preheat oven to 350 degrees. Prepare muffin pan with cooking spray. Set aside. In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. 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. Bake 10-15 minutes until the tops are golden. Remove from oven and cool for 5 minutes. By Lynn Dugan Adapted from Two Peas & Their Pod Adapted from Two Peas & Their Pod Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/