Cheesy corn muffins with fresh chives

  • Butter, for greasing pan
  • 1/2 cup All Purpose Flour
  • 1/2 Yellow Corn Meal
  • 2 tablespoons Sugar or Honey
  • 1 tablespoon Butter, Melted
  • 1 teaspoon Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/4 teaspoon Baking Soda
  • 1 whole Egg
  • 1 cup Buttermilk
  • 1 cup Cheddar Cheese, freshly grated
  • 3/4 cup Fresh or Frozen Corn {thawed and patted dry if frozen}
  • 2 tablespoon Fresh Chives, chopped
Preheat the oven to 425 degrees. Generously butter 12 muffin cups {1 muffin tin}, and set aside.

In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda.

Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.

Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.


One thought on “Cheesy corn muffins with fresh chives

  1. Pingback: Vegetarian shepherd’s pie | carissacooks

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s