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Cheesy Corn Muffins by Leslie Bilderback, CMB

Cheesy corn muffins are the perfect accompaniment to a steamy bowl of chili. Spice them up with a can of diced green chilies, or a minced fresh jalapeño, if you dare.

INGREDIENTS | YIELDS 10–12 MUFFINS

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups cornmeal
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons brown sugar
  • 2 eggs
  • 1½ cups grated Cheddar cheese
  • 2 cups buttermilk

  1. Preheat oven to 375°F. Coat muffin pan with pan spray. Line with paper muffin cups. Sift together flour, baking powder, and salt. Stir in cornmeal, and set aside.

  2. Beat together butter and brown sugar until creamy. Add eggs one at a time, then stir in cheese. Add dry ingredients to butter mixture alternately with the buttermilk.

  3. Fill muffin cups to the rim with batter. Bake until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean.

  4. Cool pan for 15 minutes before removing muffins.

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