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+ servings

Cheddar Rosemary Corn Muffins

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Have you tried this recipe?

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