Spicy Corn Muffins With Irish Cheddar Cheese

READY IN: 25mins
Recipe by KateL

Entered for safe-keeping, per Reggie Dwork (bread-bakers), this is adapted from Nathalie Dupree and Cynthia Grubart's "Southern Biscuits."

Top Review by Karen Elizabeth

This was a great savoury treat - I love the heat in it, although I think my daughter would rather I had left that out :) Baked perfectly, I doubled the recipe because I knew these muffins would be well-received! I froze some, very handy for when there is nothing in the cupboard!! Thank you Kate, made and enjoyed for PRMR tag game

Ingredients Nutrition


  1. Preheat oven to 425 degrees F. Butter 12 standard muffin cups.
  2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl.
  3. In a separate bowl, whisk together buttermilk, egg and butter.
  4. Add buttermilk mixture to the cornmeal mixture and stir just until combined.
  5. Gently fold in 1 cup cheese and corn kernels.
  6. Divide batter evenly among the muffin cups.
  7. Sprinkle tops with the remaining 1/2 cup cheese.
  8. Bake 15-17 minutes, until golden and a wooden toothpick inserted into the center comes out clean.
  9. Remove muffins from the tins and cool at least 5 minutes before serving.

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