CHEDDAR STUFFED CORN MUFFINS
Provided by Erin Jeanne McDowell
Categories main-dish
Time 45m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Lightly grease the wells of a 12-cup muffin pan with nonstick cooking spray.
- In a medium bowl, whisk the butter, oil and sugar together until well combined. Add the eggs one at a time and whisk to combine. In another medium bowl, whisk the flour, cornmeal, baking powder, cayenne and salt to combine.
- Add half of the flour mixture to the wet ingredients and stir with a rubber spatula to combine. Add the buttermilk and stir to combine, then add the remaining flour mixture and stir well to incorporate.
- Use a 1/4-cup scoop to divide the batter among the wells of the prepared muffin pan, filling each just over 3/4 of the way full. Press 1 cube of cheese into the center of each muffin, submerging it fully without reaching the bottom of the pan.
- Bake until the surface of the muffin springs back gently to the touch, 17 to 20 minutes, rotating the pan halfway through baking. Let cool inside the pan for 5 to 10 minutes, then remove from the pan. These muffins are best served immediately, warm, so the cheese inside is still gooey.
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SN Shiplu
[email protected]These muffins were really easy to make and they turned out so good! I'll definitely be making them again.
Young Dollar
[email protected]These muffins were delicious! I made them for a potluck and they were a hit. I'll definitely be making them again.
Sylvia Nobles
[email protected]These muffins were a little dry, but the flavor was good. I think I'll add some more milk to the batter next time.
Adil Hayat
[email protected]These muffins were easy to make and they turned out great! I'll definitely be making them again.
Nishan Baraha
[email protected]I've never been a fan of corn muffins, but these were actually really good. The cheddar cheese filling was the perfect touch.
Abdulrahman Mohammed
[email protected]I made these muffins for my family and they loved them! They're so easy to make and they're always a crowd-pleaser.
Sienna Liberato
[email protected]These muffins were a waste of time. They were dry and flavorless.
Jimmy McCormick
[email protected]I'm not a big fan of corn muffins, but these were actually pretty good. The cheddar cheese filling made all the difference.
Noga Gigo
[email protected]Delicious! I added some chopped jalapenos to the batter for a little extra kick.
Shaly Marry
[email protected]These muffins were a little dry for my taste, but the flavor was good.
Charlie Schakel
[email protected]Meh.
Daena Vazquez
[email protected]I've tried many corn muffin recipes, but this one is by far the best. The cheddar cheese filling is the perfect touch.
Humble Nwachukwu
[email protected]Easy to make and so tasty! This recipe is a keeper.
Zaen K
[email protected]These corn muffins were a hit at my potluck! They were moist and fluffy, with a delicious cheesy filling. I'll definitely be making them again.