Cheesy Cornbread Muffins

Cheesy Cornbread Muffins

servings
12
muffins

Ingredients













Cooking Instructions

1

Heat oven to 425°F. Spray standard 12-cup muffin pan with cooking spray.


2

In medium bowl, whisk butter, sugar, eggs and buttermilk. Stir in corn; set aside.


3

In separate bowl, whisk cornmeal, flour, baking soda and salt. Slowly add dry ingredients to butter and egg mixture; stir until just combined.


4

Using a 1.75-ounce cookie scoop, place 1 scoop of batter into each muffin cup.


5

Evenly distribute gouda and fontina cubes among muffins, placing cheeses in center of each muffin batter. Place 1 scoop of batter over cheeses to fill the muffin cup.


6

Bake 5 minutes; reduce heat to 350°F and bake additional 10 minutes. Let cool 5 minutes before removing from pan. Serve warm with honey if desired.


Ingredients













Cooking Instructions

1

Heat oven to 425°F. Spray standard 12-cup muffin pan with cooking spray.


2

In medium bowl, whisk butter, sugar, eggs and buttermilk. Stir in corn; set aside.


3

In separate bowl, whisk cornmeal, flour, baking soda and salt. Slowly add dry ingredients to butter and egg mixture; stir until just combined.


4

Using a 1.75-ounce cookie scoop, place 1 scoop of batter into each muffin cup.


5

Evenly distribute gouda and fontina cubes among muffins, placing cheeses in center of each muffin batter. Place 1 scoop of batter over cheeses to fill the muffin cup.


6

Bake 5 minutes; reduce heat to 350°F and bake additional 10 minutes. Let cool 5 minutes before removing from pan. Serve warm with honey if desired.


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