You are here: Home » Recipes » Corn Muffins with Irish Cheddar Corn Muffins with Irish Cheddar Recipe by David Bonom Yield 12 servings Aged Irish Cheddar, with its sharpness and full-bodied flavor, offers the perfect balance to sweet corn. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients 1 1/4 cups yellow cornmeal3/4 cup all-purpose flour2 tablespoons sugar1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt1/2 teaspoon cayenne pepper1 cup buttermilk1 large egg6 tablespoons unsalted butter, melted1 1/2 cups grated aged Irish Cheddar cheese, divided1 cup fresh corn kernels Instructions Preheat oven to 425F. Butter 12 standard muffin cups. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl. Whisk together buttermilk, egg and butter in a separate bowl. Add buttermilk mixture to the cornmeal mixture and stir just until combined. Gently fold in 1 cup cheese and corn kernels. Divide batter evenly among the muffin cups. Sprinkle tops with the remaining 1/2 cup cheese. Bake 15 to 17 minutes, until golden and a wooden pick inserted into the center comes out clean. Remove muffins from the tins and cool at least 5 minutes before serving. —Recipe by David Bonom.