Cheddar Corn Muffins
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photo by CLARIS T.
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![photo by CLARIS T.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/feed/250308/Dc3T0zPQRByKOLwwmRvV_20190115_235223.jpg)
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- Ready In:
- 27mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 cup unbleached flour
- 1 cup cornmeal (I like to use coarser polenta)
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup sugar
- 1 large egg
- 1 cup milk
- 4 tablespoons unsalted butter, melted
- 1 1⁄4 cups grated sharp cheddar cheese
directions
- Preheat oven to 425 degrees.
- Butter the insides and the top of a regular muffin pan (1/3 cup).
- In large bowl thoroughly combine the flour, cornmeal, baking powder, salt and sugar.
- In medium bowl, beat the egg.
- Beat in the milk and the melted butter.
- Combine with the dry ingredients until just evenly moistened.
- Do not overmix.
- Stir in 1 cup of cheese.
- Immediately spoon the batter into the muffin pan.
- Evenly sprinkle the remaining cheese on top of the muffins.
- Bake 17 minutes or until a knife inserted in the center of the muffin comes out clean.
- Best served warm.
Questions & Replies
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Reviews
-
I made these for Fall PAC 2011. They had good flavor, but mine came out really dry so I'm only giving them four stars. Probably my fault, I'm really not a baker. I did follow the recipe and let them cook for 17 minutes but they came out a little dark. Next time I'll try pulling them out a little sooner. Thanks AustinMama!
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Tweaks
RECIPE SUBMITTED BY
I added these recipes when it was recipezaar and was a community.