Tuesday, June 14, 2011

Cheddar and Green Onion Corn Muffins

I am so excited about a square muffin pan I found at a garage sale...notice the square muffins in the picture :)  I changed this recipe a little bit by using green onions in place of fresh chives that the original recipe called for.  So you could use either or.  The original recipe is from a blog called Simply Scratch.  These muffins are very good!!! -Kristin

1/2 cup flour
1/2 cup yellow corn meal
2 tablespoons sugar
1 tablespoon butter, melted
1 teaspoon baking powder
1 teaspoon kosher salt
1/4 teaspoon baking soda
1  egg
1 cup milk
1 cup shredded cheddar cheese
3/4 cup frozen corn (thawed and patted dry if frozen)
2 tablespoon green onions or fresh chives, chopped

  • Preheat the oven to 425 degrees and grease a 12 cup muffin tin.
  • In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda. 
  • Make a well in the center of the dry ingredients. In the center of the well; add the egg, milk, melted butter, corn and onions.
  • Mix just until everything starts to come together, then stir in the cheddar cheese. 
  • Spoon the corn batter evenly into the prepared muffin pan.
  • Bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them. 
  • Store the corn muffins in an airtight container for one to two days.

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