Double Corn Muffins

Yield: 12

Double Corn Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 1/2 C Flour
  • 1 1/2 tsp. baking powder
  • 1 C cornmeal
  • 1/2 C grated Cheddar or Swiss cheese
  • 1 1/4 C milk
  • 2 large eggs
  • 6 1/2 Tbsp. butter, melted & cooled
  • 1 C canned corn, drained, or fresh corn off the cob


Oven 400°F

Preheat oven & grease a standard muffin pan.

Sift together flour & baking powder in a large mixing bowl. Stir in cornmeal & cheese. Make a well in the center of the dry ingredients.

In another bowl, whisk together milk, eggs & butter. Pour into dry ingredients & mix gently. Do not over-mix. Fold in corn.

Spoon mixture into prepared pan. Bake 20-22 minutes, until golden & springy to the touch. Cool in pan 5 minutes, then remove & serve warm.

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