Cheddar Stuffed Corn Muffins

The corn muffin has a long history of mediocrity. Whether it’s from a box or stuffed on the side of your plate at a buffet, they generally aren’t much to talk about.

A good corn muffin though can be pretty great. They can be slightly spicy, sweet, and savory. They go well with tons of savory dishes or you can drizzle a little honey on a corn muffin and have it for breakfast. All those things are possibilities with these cheddar stuffed corn muffins. Long-time Macheesmo readers should know I have no fear of serving cheese with sweet breakfasts (ex. 1).

But the truth is that you don’t have to overthink what you eat with these and the batter is about as easy as a batter gets. When you serve them, people will think “Oh great. Another corn muffin to not eat.” But, if you can get them to break it open and see the gooey cheesy center, you can change minds!

These are undoubtedly good eats and definitely worth busting out the muffin tin.

Cheddar Stuffed Corn Muffins

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Author: Nick Evans

Servings: 12 Servings

Prep Time: 10 minutes minutes

Total Time: 45 minutes minutes

Delicious and savory corn muffins stuffed with chunks of cheddar cheese. It’s the corn muffin you’ve been waiting for!

Equipment

• Muffin Tin

Ingredients 

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• ¼ cup sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon chili powder
• ½ teaspoon kosher salt
• 1 cup buttermilk
• 2 large eggs
• 4 tablespoons unsalted butter, melted
• 1 cup sweet corn, mashed (frozen is fine)
• 4 oz. cheddar cheese, 12 cubes
• Butter for muffin tin

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Instructions

• Preheat oven to 400 degrees F. Butter a muffin tin.
• In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and chili powder. In a separate bowl mix together buttermilk, butter, eggs, and thawed, mashed sweet corn.
• Stir wet ingredients into the dry stuff. Batter should be very thick.
• Spoon half the batter into the buttered muffin tins. Add a big chunk of cheddar cheese right in the middle of each muffin. Then cover with more batter.
• Bake muffins for 20 minutes at 400 degrees F. in the middle of the oven. Rotate once halfway through baking.
• Remove and let cool for a minute before removing muffins, but serve while warm so cheese is melted.

Nutrition

Serving: 1Muffin | Calories: 216kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 311mg | Potassium: 131mg | Fiber: 2g | Sugar: 7g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg

Course: Side Dishes

Cheddar Stuffed Corn Muffins

The Muffin Mix

This is so not a hard batter to make. Stir together your dry ingredients in a large bowl including a healthy spoonful of chili powder.

Then mix your wet ingredients in a separate bowl. I like to mash in about a cup of frozen sweet corn. It gives the muffin a little texture.

Stir the wet stuff into the dry stuff and the batter is done. It’s probably five minutes of work.

The batter should be nice and thick so a hunk of cheese can sit on it.

The Cheese Part

You want big chunks of sharp cheddar cheese for these muffins. You need about 1/3 oz. cheese per muffin. It looks like this.

Lightly butter a muffin tin and spoon in half of the batter. Then nestle the cheese into each muffin. It’ll look like a comical amount of cheese. It almost is.

Then cover with some more batter and you’re ready to bake!

Bake these bad boys at 400 degrees F. in the center of the oven for 20 minutes. Give them a turn halfway through to make sure they are cooking evenly.

The finished muffins may not puff up much, but that’s okay.

Let the cheddar stuffed corn muffins cool for a minute so you can take them out of the tin easily, but definitely serve them while warm for obvious, cheesy reasons!