Cornbread Muffins with Cheddar Cheese
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Description
This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!
Ingredients
- 1 cup milk
- ½ cup sour cream
- ¼ cup butter, melted
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 cup chopped whole kernel corn
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup shredded Cheddar cheese
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 2. Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
- 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts
serving: 12 muffins
calories: 189.1 kcal
carbohydrates: 23.1 g
protein: 5 g
saturated fat: 5.1 g
cholesterol: 36.5 mg
sodium: 248.3 mg
fiber: 1.1 g
sugar: 3.7 g