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Corn Muffins with Irish Cheddar

Corn Muffins with Irish Cheddar

Aged Irish Cheddar, with its sharpness and full-bodied flavor, offers the perfect balance to sweet corn.

Serves: 12 Save

Ingredients (12)

  • 1¼ cup Yellow Cornmeal
  • ¾ cup All Purpose Flour
  • 2 T Sugar
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • 1 tsp Salt
  • ½ tsp Cayenne Pepper
  • 1 cup Buttermilk
  • 1 Large Egg
  • 6 T Unsalted Butter
  • 1½ cup Grated Aged Irish Cheddar Cheese
  • 1 cup Fresh Corn Kernels
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  1. Preheat oven to 425F. Butter 12 standard muffin cups.
  2. 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.
  3. 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.