Double Corn And Cheese Muffins – a delicious recipe with flour, stone-ground yellow cornmeal, sugar, baking powder, salt, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 400 degrees.
2
Butter 12 large muffin cups.
3
In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
4
In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter.
5
Make a well in the dry ingredients and pour in the egg mixture.
6
Stir gently, just until combined.
7
Stir in the corn and cheese.
8
Spoon the mixture into the muffin cups, filling each about three-fourths full.
9
Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
10
Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.
630
kcal
Calories
32
g
Fat
67
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 1/2 cups flour, ⅔ cup stone-ground yellow cornmeal, 2 tablespoons sugar, 1 tablespoon baking powder, and more.
Yes, Double Corn And Cheese 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.
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