Cheddar Corn Muffins
Cheddar Corn Muffins offer a delightful combination of sweet corn and sharp cheddar cheese, perfect for breakfast or as a savory side for any meal. They are quick to prepare and full of flavor.
Ingredients
Instructions
- Drain the corn, reserving the liquid.
- Add melted butter to the reserved liquid to measure 2/3 cup.
- Combine biscuit mix, dry milk, and sugar in a bowl.
- Stir in the drained corn and shredded Cheddar cheese.
- Add the liquid mixture and beaten egg to the dry ingredients.
- Mix lightly until just combined.
- Fill greased muffin pan 2/3 full with the batter.
- Bake at 400°F for 25 minutes.
- Remove from the pan immediately after baking.
Tips & Substitutions
For added flavor, consider mixing in some chopped jalapeños or bell peppers. If you want to reduce fat, substitute the butter with unsweetened applesauce. For a gluten-free option, use a gluten-free biscuit mix. Ensure not to overmix the batter; it should be just combined for the best texture. Serve these muffins warm for optimal taste.
Serving Suggestions
These Cheddar Corn Muffins make a delicious side for chili or soup and pair beautifully with a fresh salad. They are also a great breakfast option when served with butter and honey. For a twist, try serving them with Ambrosia Spread-Fruit Dip as a sweet treat. Enjoy them fresh out of the oven for the best flavor!
Storage & Reheating
Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, place them in a preheated oven at 350°F for about 10 minutes or microwave for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Corn Muffins contains roughly 324 calories, with 10g protein, 41g carbohydrates, and 14g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and vitamin A.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh corn instead of canned corn?
Yes, you can definitely use fresh corn! About 2 cups of fresh corn kernels should work well. Just cook the corn briefly until tender, then drain and use it as you would the canned corn in the recipe.
Can I make these muffins ahead of time?
Absolutely! You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just be sure to give it a gentle stir before baking. Alternatively, bake the muffins and store them, as mentioned earlier, for a quick snack or side dish later.
What can I use if I don't have dry nonfat milk?
If you don't have dry nonfat milk, you can substitute it with an equal amount of regular milk. Just remember to reduce the liquid in the recipe accordingly by using the liquid from the corn and melted butter to maintain the desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).