Cheddar Rosemary Corn Muffins

I am a little upset with the weather this week. We were enjoying beautiful fall days and then all of a sudden, BOOM. Winter decides to make an appearance. It is still October. I am not ready to see the white stuff falling from the sky. And I am especially not ready to drive in the snow and shovel the driveway. Ok, I really don’t shovel the driveway. Luckily, Josh loves the snow and takes care of that chore. I am still not happy though.

The only good thing about the snow is staying indoors and warming up with tasty food. I made a big pot of Vegetable Quinoa Soup and Cheddar Rosemary Corn Muffins. The Cheddar Rosemary Corn Muffins were the perfect side dish to our hearty soup.

I love making corn muffins because they are so easy. You don’t have to mess with yeast and they only take about 15 minutes to bake. Plus, you only need two bowls-one for the dry ingredients (Gold Medal flour, cornmeal, baking powder, etc.) and one for the liquid ingredients (buttermilk, eggs, oil, etc). Combine both and you have corn muffin batter from scratch in no time. No box mixes needed!

I did kick these corn muffins up a notch. I brought our rosemary in before it snowed and saw it sitting in the windowsill. I thought it would be a great addition to the corn muffins. I also shredded some white cheddar cheese to toss in. Suddenly, 15 minutes seemed like an eternity. I was soooo anxious to taste a corn muffin!

As soon as the muffins were done baking, I pulled one apart and gave Josh half. Caleb saw us eating the corn muffin and crawled over as fast as he could for a taste. I gave him a little bite and he loved it.

For dinner, we dunked the corn muffins in our soup. We all loved the Cheddar Rosemary Corn Muffins. I hope winter is short, but if I can eat these corn muffins all winter long, maybe I will survive:)

Cheddar Rosemary Corn Muffins

Easy corn muffins jazzed up with fresh rosemary and cheddar cheese!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


1 cup all-purpose Gold Medal flour
1 cup course ground yellow cornmeal
4 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon chopped fresh rosemary
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons canola oil
2 large eggs
1/2 cup fresh or frozen corn kernels
1 cup shredded Cheddar Cheese (we used Tillamook White Medium Cheddar)


1. Preheat the oven to 400 degrees F. Fill a regular-size muffin pan with paper muffin cups or spray with cooking spray. Set aside.

2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and fresh rosemary. Set aside.

3. In a medium bowl, whisk together the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. Fold in the corn and cheddar cheese. Divide the batter evenly among the muffin cups.

4. Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.

Note-we used white cheddar cheese, but feel free to use your favorite cheddar.

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This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour. 

Categories: Muffins Quick Breads Side Dishes