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Cornbread Muffins with Cheddar Cheese

Rated as 4.08 out of 5 Stars
0

"This complements any vegetarian or meat meal, breakfast, lunch, or dinner. It's a keeper!"
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Ingredients

35 m servings 189
Original recipe yields 12 servings (12 muffins)

Directions

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  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.

Footnotes

  • Cook's Note:
  • You may substitute 1 cup cottage cheese for the 1/2 cup Cheddar, if you prefer.

Nutrition Facts


Per Serving: 189 calories; 8.7 23.1 5 36 248 Full nutrition

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Reviews

Read all reviews 10
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

We really liked this recipe made as written. Next time I might add a little more cheese and hope it doesn't mess up the consistency. My husband loved them as is. I made full recipe and made s...

Most helpful critical review

We thought these were missing something...maybe more sugar? Sort of bland and we really couldn't detect the cheese, even though I topped them with extra cheese before baking. I also topped some ...

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We thought these were missing something...maybe more sugar? Sort of bland and we really couldn't detect the cheese, even though I topped them with extra cheese before baking. I also topped some ...

We really liked this recipe made as written. Next time I might add a little more cheese and hope it doesn't mess up the consistency. My husband loved them as is. I made full recipe and made s...

They were a little dry and pretty tasted like cornbread only. But good. And you can eat what you want, instead of cutting a whole pan of cornbread.

I enjoyed these.I liked the addition of cheese. Baked perfectly not to sweet. Served with chili

These are bland and not really worth the effort to make corn muffins from scratch instead of a mix.

I used habanero monterey jack cheese for a little extra heat. These muffins were moist and delicious. I would use this recipe again.

Usually cornmeal anything is dry but these were moist and delicious. I didn't have kernel corn in my pantry so substituted cream corn and added a few drops of hot sauce. I also doubled the chees...

These light and tasty muffins are so easy to make. I actually got 14 muffins from this mix, instead of 12.