Cheddar Dill Corn Muffins

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These cheddar dill corn muffins are a fun change from regular cornbread. This muffin has corn kennels mixed into the batter for added flavor and texture.

The cheese pairs perectly with the corn flavor. I reccomend using a sharp cheddar. That gives you the most punch of cheesy flavor. The dill adds flavor and sweetness.

Cheddar Dill Corn Muffins | realmomkitchen.com

Cheddar Dill Corn Muffins | realmomkitchen.com

Cheddar Dill Corn Muffins | realmomkitchen.com

Cheddar Dill Corn Muffins

Real Mom Kitchen

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Prep Time 10 minutes
Cook Time 20 minutes
Course Breads
Cuisine American
Servings 12
Calories

Ingredients
  

  • 1 cup cornmeal
  • 1 cup flour
  • â…“ cup sugar
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ¾ cup milk
  • 1 ½ cup shredded cheddar cheese
  • 1 cup corn kernals thawed if frozen
  • ¼ cup melted butter
  • 1 Tbsp dill weed

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large bowl, whisk cornmeal, flour, sugar, baking powder, baking soda and salt together. Set aside.
  • In a separate bowl, whisk together egg and milk/ Slowly drizzle in the melted butter while whisking. Stir in the corn and shredded cheese.
  • Add the wet mixture to dry ingredients and stir with a spoon until just moistened.
  • Divide batter into 12 greased muffin cups, filling 2/3's of the way full.
  • Bake at 400 degrees for about 20 minutes, until golden brown and a toothpick inserted in the center tests clean.
  • Cool muffins on a wire rack for 10 minutes before taking out of pans.
  • Serve warm or at room temperature. Makes one dozen muffins.
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Recipe is adapted from A Latte with Ott, A.