Description
Savory cheddar-infused muffins with a crispy crust and tender crumb, blending stone-ground cornmeal and sharp cheese for bold flavor. Perfect for snacks, sides, or adding to salads. American comfort food at its best.
Ingredients
1 cup cornmeal
½ cup all-purpose flour
1 cup grated cheddar cheese
2 large eggs
1 cup milk (whole, almond, or coconut)
1 tsp baking powder
½ tsp salt
Instructions
Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
Sift cornmeal, flour, baking powder, and salt into a large mixing bowl.
Whisk eggs in a separate bowl until frothy.
Pour milk into the wet bowl and stir until fully combined.
Fold in grated cheddar cheese until evenly distributed.
Pour wet ingredients into the dry bowl. Use a spatula to gently mix until just combined. Avoid overmixing.
Spoon batter into prepared muffin tin, filling each cup about two-thirds full.
Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Use stone-ground cornmeal for a rustic texture.
Replace all-purpose flour with oat flour for a gluten-free option.
Adjust salt if using unsalted cheddar.
Store in an airtight container for up to 3 days.
Excellent as a side for savory meals or crumbled into salads.
- Prep Time: 15
- Cook Time: 30
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 2g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
