Cheddar Rosemary Corn Muffins
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 muffins
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Course
Side Dish, Bread, Baked Goods
Cheddar Rosemary Corn Muffins
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Easy corn muffins jazzed up with fresh rosemary and cheddar cheese!
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Ingredients
- 1 cup all-purpose Gold Medal Flour
- 1 cup course ground yellow cornmeal
- 4 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 1 cup buttermilk
- 3 tablespoons unsalted butter melted and cooled
- 3 tablespoons canola oil
- 2 large eggs
- 1/2 cup fresh or frozen corn kernels
- 1 cup shredded cheddar cheese we used Tillamook White Medium Cheddar
Instructions
- 1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
- 2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary. Set aside.
- 3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups.
- 4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.
- Note-we used white cheddar cheese, but feel free to use your favorite cheddar.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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