Cornbread Muffins with Cheddar Cheese

No mix needed to make these savory cornbread muffins, made with cornmeal, sour cream, chopped corn, and Cheddar cheese.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 189 Calories

Ingredients

• ½ teaspoon salt
• 1 cup all-purpose flour
• 1 cup milk
• 2 tablespoons white sugar
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ cup sour cream
• ¼ cup butter, melted
• 1 egg, lightly beaten
• 1 cup cornmeal
• ½ cup shredded Cheddar cheese
• 1 cup chopped whole kernel corn

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

Step 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.

Step 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.