Corn Muffins with Irish Cheddar

Mark Boughton/styling: Teresa Blackburn
  • Yield: 12 servings


1 1/4cups yellow cornmeal
3/4cup all-purpose flour
2tablespoons sugar
1teaspoon baking powder
1/2teaspoon baking soda
1teaspoon salt
1/2teaspoon cayenne pepper
1cup buttermilk
1large egg
6tablespoons unsalted butter, melted
1 1/2cups grated aged Irish Cheddar cheese, divided
1cup fresh corn kernels


  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.

—Recipe by David Bonom.

Nutritional Info *per serving

  • Calories 230
  • Fat 11g
  • Cholesterol 49mg
  • Sodium 384mg
  • Carbohydrate 25g
  • Fiber 1g
  • Sugars 4g
  • Protein 7g