Corn Muffins With Cheese and Nuts Recipe

Name: Corn Muffins With Cheese and Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup yellow cornmeal; 1 cup flour; ¼ cup sugar; ¼ teaspoon salt; 1 tablespoon baking powder; ¼ teaspoon white pepper; 1 ¼ cups cheddar cheese, shredded; ¾ cup pecans or ¾ cup walnuts, chopped; 2 eggs; 1 cup milk; ¼ cup butter, melted

Servings: persons

1 cup yellow cornmeal
1 cup flour
¼ cup sugar
¼ teaspoon salt
1 tablespoon baking powder
¼ teaspoon white pepper
1 ¼ cups cheddar cheese, shredded
¾ cup pecans or ¾ cup walnuts, chopped
2 eggs
1 cup milk
¼ cup butter, melted

1
Preheat oven to 425F.
2
Grease the muffin tins.
3
Mix, in a medium bowl, cornmeal, flour, sugar, salt, baking powder, and white pepper.
4
Add cheese and nuts.
5
In another bowl, whisk the eggs.
6
Add milk and melted butter.
7
Mix the dry ingredients into the liquid mixture.
8
Stir until just combined.
9
Spoon the batter into prepared muffin tins.
10
Bake for ten minutes.
11
Let the muffins sit in the tins for a few minutes before removing.
12
Let cool on wire racks.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1 cup flour, ¼ cup sugar, ¼ teaspoon salt, and more.

Yes, Corn Muffins With Cheese and Nuts 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.

Corn Muffins With Cheese and Nuts

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