Cheesy Corn Muffins

Cheesy corn muffins are the perfect accompaniment to a steamy bowl of chili. Spice them up with a can of diced green chilies, or a minced fresh jalapeño, if you dare.

Serves: 12Hands-on: 10 minutesTotal: 45 minutesDifficulty: Easy

Serves: 12


  • 2 cups all-purpose flour
  • 1 Tbsp. baking powder
  • 1 tsp. kosher salt
  • 2 cups cornmeal
  • 1 cup unsalted butter
  • 2 Tbsp. brown sugar
  • 2 large eggs
  • 1½ cups grated Cheddar cheese
  • 2 cups buttermilk


  • Preheat oven to 375°F. Coat muffin pan with pan spray. Line with paper muffin cups. Sift together flour, baking powder, and salt. Stir in cornmeal, and set aside.
  • Beat together butter and brown sugar until creamy. Add eggs one at a time, then stir in cheese. Add dry ingredients to butter mixture alternately with the buttermilk.
  • Fill muffin cups to the rim with batter. Bake until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean.
  • Cool pan for 15 minutes before removing muffins.