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Cheddar Dill Corn Muffins

by Laura

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

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Cheddar Dill Corn Muffins | realmomkitchen.com

Cheddar Dill Corn Muffins

  • Author: Laura
  • Total Time: 30 minutes
  • Yield: 12 1x


  • 1 cup cornmeal
  • 1 cup flour
  • 1/3 cup sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 egg
  • 3/4 cup milk
  • 1 1/2 cup shredded cheddar cheese
  • 1 cup corn kernals (thawed if frozen)
  • 1/4 cup melted butter
  • 1 Tbsp dill weed


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

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