Get ready to transform your ordinary breakfast or snack time into an extraordinary culinary experience! These Creamed Corn and Cheese Muffins are about to become your new obsession - a perfect blend of sweet corn, melty cheese, and golden-brown perfection that will have everyone begging for your recipe. Imagine pulling these warm, fluffy muffins straight from the oven, with their crispy edges and soft, cheesy interior that practically melts in your mouth. Whether you're a busy home cook or a weekend baking enthusiast, these muffins are your ticket to instant kitchen stardom!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup corn kernels
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 cup shredded cheese
- 1/4 cup milk
- 2 eggs
- 1 tablespoon baking powder
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin with butter or cooking spray, ensuring each cup is evenly coated to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, cornmeal, baking powder, and salt. Whisk these dry ingredients together until well blended and free of lumps.
- In a separate bowl, whisk the eggs until they are light and slightly frothy. Add the milk and mix thoroughly to create a smooth liquid base.
- Fold the corn kernels into the egg and milk mixture, ensuring they are evenly distributed throughout the liquid.
- Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon, mixing just until the ingredients are combined. Be careful not to overmix, as this can make the muffins tough.
- Fold in the shredded cheese, distributing it evenly throughout the batter.
- Using a spoon or ice cream scoop, fill each muffin cup about 2/3 full with the batter. This allows room for the muffins to rise during baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then, carefully remove the muffins and transfer them to a wire rack to cool completely.
- Serve warm as a side dish or snack, optionally with a pat of butter or additional cheese sprinkled on top.
Tips
- Temperature Matters: Ensure your ingredients are at room temperature for the best mixing and rising.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Fresh is Best: Use fresh corn kernels when possible for the most vibrant flavor.
- Cheese Selection: Experiment with different cheese varieties like sharp cheddar, monterey jack, or a blend for unique flavor profiles.
- Even Baking: Use an ice cream scoop to distribute batter evenly, ensuring uniform muffin sizes and consistent cooking.
- Storage Tip: These muffins freeze beautifully! Store in an airtight container for up to 3 weeks and reheat for a quick, delicious snack.
- Optional Enhancements: Add a sprinkle of herbs like chives or parsley for extra flavor, or include diced jalapeños for a spicy kick.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 8g
Fat: 9g
Saturated Fat: 4g
Cholesterol: 55mg
