Cheesy Corn Muffins
Cheesy Corn Muffins are moist, flavorful treats combining tender corn, sharp cheddar, and a hint of sweetness—perfect for breakfast, snack, or side dish with a comforting appeal.
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Grease the bottoms of 12 muffin cups.
- In a bowl, combine all-purpose flour, cornmeal, sugar, salt, and baking powder.
- Mix well to evenly distribute the dry ingredients.
- Add milk, vegetable oil, and egg to the dry ingredients; stir just until the mixture is moistened.
- Fold in canned whole kernel corn and shredded Cheddar cheese.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for 20 to 25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Serve warm.
Tips & Substitutions
For extra flavor, consider adding chopped jalapeños or herbs like chives to the batter. If you don't have cornmeal, you can substitute with an equal amount of flour, but this may alter the texture slightly. For a cheesy twist, try mixing in different types of cheese, like Monterey Jack or Pepper Jack. These muffins are a great addition to any meal, especially when served alongside Easy Skillet Beef N' Pasta.
Serving Suggestions
These cheesy corn muffins are delicious served warm as a side for chili or soup. They also make a great breakfast option when paired with a dollop of butter or honey. For a fun twist, serve them alongside Jello-Ring Salad for a burst of color and flavor contrast. Enjoy them fresh, or try toasting them for an added crunch.
Storage & Reheating
To store leftovers, allow the muffins to cool completely, then place them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for about 15-20 seconds or warm them in a preheated oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cheesy Corn Muffins contains roughly 337 calories, with 6g protein, 47g carbohydrates, and 15g fat. It is an excellent source of vitamin A (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 996mg per serving (43% of the Daily Value).
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 frozen corn instead of canned corn?
Yes, you can use frozen corn in this recipe! Just make sure to thaw and drain it before adding it to the batter. Frozen corn will provide a similar texture and sweetness to the muffins. This substitute will keep the recipe just as delicious while adding a touch of freshness.
What can I substitute for milk in this recipe?
If you need a dairy-free alternative, you can substitute the milk with almond milk, soy milk, or oat milk. Each of these options will work well and maintain the moisture in the muffins. Just ensure that the alternative you choose is unsweetened to avoid altering the flavor profile of the muffins.
How can I make these muffins spicier?
To add some heat, you can mix in diced jalapeños or a pinch of cayenne pepper into the batter. Another option is to use a pepper Jack cheese instead of Cheddar. These adjustments will give your muffins a delightful kick, perfect for those who enjoy spicy flavors.
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).