Cheddar & Chive Corn Muffins

Name: Cheddar & Chive Corn Muffins
Ingredients: 1/2 cups Yellow Corn Meal; 1/2 cups All-purpose Flour; 2 Tablespoons Sugar Or Honey; 1 teaspoon Baking Powder; 1 teaspoon Kosher Salt; 1/4 teaspoons Baking Soda; 1 whole Egg; 1 cup Buttermilk; 1 Tablespoon Butter, Melted; 3/4 cups Fresh Or Frozen Corn (If Frozen, Thaw And Pat Dry); 2 Tablespoons Chives, Chopped; 1 cup Fresh Grated Cheddar Cheese; Butter, For Greasing Muffin Pan

13 ingredients

5 steps

Ingredients

1/2 cups Yellow Corn Meal
1/2 cups All-purpose Flour
2 Tablespoons Sugar Or Honey
1 teaspoon Baking Powder
1 teaspoon Kosher Salt
1/4 teaspoons Baking Soda
1 whole Egg
1 cup Buttermilk
1 Tablespoon Butter, Melted
3/4 cups Fresh Or Frozen Corn (If Frozen, Thaw And Pat Dry)
2 Tablespoons Chives, Chopped
1 cup Fresh Grated Cheddar Cheese
Butter, For Greasing Muffin Pan

Directions

1

Preheat the oven to 425 degrees F. Generously butter 12 muffin cups (1 muffin tin), and set aside.
2

In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda.
3

Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.
4

Spoon the corn batter evenly into the prepared muffin pan. Place in the preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.
5

Store muffins in an airtight container for one to two days.