Cheddar Rosemary Corn Muffins
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(1)
Ingredients
12 servings
- 1 cup all-purpose Gold Medal flour
- 1 cup course ground yellow cornmeal
- 4 tablespoons granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 1 cup buttermilk
- 3 tablespoons unsalted butter (melted and cooled)
- 3 tablespoons canola oil
- 2 large eggs
- 1/2 cup fresh or frozen corn kernels
- 1 cup shredded Cheddar Cheese (we used Tillamook White Medium Cheddar)
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Preparation
Step 1
1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.
Step 2
2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary. Set aside.
Step 3
3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups.
Step 4
4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.
Step 5
Note-we used white cheddar cheese, but feel free to use your favorite cheddar.
Step 6
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