Cheddar Scallion Cornbread Muffins Recipe

Name: Cheddar Scallion Cornbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, 1/2 stick; 1 cup scallions, white and green parts, minced fine; 1/2 cup fresh corn kernels; 1- 1/4 cups all-purpose flour; 3/4 cup yellow cornmeal; 1- 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 2 tablespoons sugar; 2 tablespoons fresh dill, minced fine; 1/2 teaspoon fine sea salt; 1 large egg; 1/3 cup milk; 1 cup sour cream; 1 cup shredded cheddar cheese, DIVIDED, any type you like,

Servings: persons

1/4 cup butter, 1/2 stick
1 cup scallions, white and green parts, minced fine
1/2 cup fresh corn kernels
1- 1/4 cups all-purpose flour
3/4 cup yellow cornmeal
1- 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
2 tablespoons fresh dill, minced fine
1/2 teaspoon fine sea salt
1 large egg
1/3 cup milk
1 cup sour cream
1 cup shredded cheddar cheese, DIVIDED, any type you like,

1
Preheat the oven to 375 degrees. Line or lightly coat a 12-cup muffin pan with cooking spray.
2
In a medium saucepan, saute the butter, onions and fresh corn until tender but not browned. Set aside to cool slightly.
3
In a large mixing bowl, whisk together the next 7 ingredients ( flour-salt). With a large rubber spatula, stir in the butter, corn and scallions. Stir just until blended.
4
In a small mixing bowl, whisk together the egg, milk and sour cream. Stir into the batter.
5
Add 1/2 cup cheese (reserve the other 1/2 for the topping) and stir just until evenly blended.
6
With a cookie scoop, fill each muffin cup 3/4 to the top. Sprinkle the remaining 1/2 cup cheese over each. Bake for 10-15 minutes or until a tester comes out clean and the cornbread is risen and golden brown. Cool in the pan 15 minutes and then transfer to a serving platter and serve warm.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup butter, 1/2 stick, 1 cup scallions, white and green parts, minced fine, 1/2 cup fresh corn kernels, 1- 1/4 cups all-purpose flour, and more.

Yes, Cheddar Scallion Cornbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cheddar Scallion Cornbread Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions