Cheddar Dill Corn Muffins

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

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

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Ingredients

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• 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

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Instructions

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.