The Perfect Sides: Cheddar Corn Muffins {simply thanksgiving}

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Happy Friday! This morning, in the fifth installment of the {simply thanksgiving} series - check back for the sixth installment featuring dessert on Sunday! - I want to share with you my new favorite take on cornbread - Cheddar Corn Muffins, original recipe found on Epicurious.


First, gather your ingredients: 5 tablespoons unsalted butter - melted, 2 cups of cornmeal, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 cup of corn, 1 1/4 cup buttermilk (not pictured), 1 large egg, and 1 3/4 cups grated cheddar cheese - divided. You will also need a muffin pan and baking, non-stick spray.

Buttermilk accidentally not pictured.
In a small bowl, mix together the cornmeal, salt, baking powder and baking soda. 


In another, larger, bowl, mix together the butter, corn, buttermilk and egg. I thawed my frozen corn by heating up on the stove with a small drizzle of olive oil.




Then, slowly add the dry ingredients to the wet ones, stirring as you add more of the dry mix. 



Once mixed, add 1 1/4 cups of cheddar cheese and mix thoroughly.


Grease your muffin pan and evenly distribute the corn muffin batter into the pan.



Cover with the remaining 1/2 cup of shredded cheddar cheese and bake in the oven for 20 minutes, or until a toothpick comes out clean. 



Allow to cool and enjoy!


Are you a loyal fan of Jiffy's Cornbread boxed mix? Although I do love the pre-made mix, these corn muffins were pretty easy to put together and they are delicious! 

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1 comments:

  1. bjNovember 19, 2012 at 8:30 PM

    Hi...boy, these look and sound amazing. I just bookmarked them...may serve them at our Thanksgiving lunch....:)
    Over from Kathe....

    ReplyDelete

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