Golden Cheddar Corn Muffins Recipes

JUNIOR'S GOLDEN CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Line 6 jumbo or 12 regular muffin tins with paper liners or spay them with Pam.
• Mix flour, cornmeal, baking powder, and salt together in medium-sized bowl and set aside.
• Cream the butter and shortening in a large bowl (I use Kitchen Aid) with an electric mixer on high for 2 minutes.
• Then, with mixer still running, gradually add sugar, then eggs, one at a time.
• Continue beating until the batter is creamed and light yellow colored (may look slightly curdled) and add the vanilla.
• Reduce mixer speed to low.
• Beat in half of the flour mixture, then half of the milk, beating about 1 minutes after adding each.
• Repeat, beating in the rest of the flour mixture, then the rest of the milk.
• Beat the batter until well blended, about 1 minute more.
• Spoon into muffin tins, almost up to the top.
• Bake at 400°F for first 10 minutes.
• Reduce temperature to 375°F for about 15 minutes or until golden and toothpick comes out clean.
• Makes one dozen regular muffins or 6 jumbo.

CORNBREAD MUFFINS WITH CHEDDAR CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

SAVORY CHEESE CORNBREAD MUFFINS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. Grease a muffin tin or spray with baking spray.
• In a medium mixing bowl combine the flour, baking powder, table salt, sugar, and cornmeal. Blend well. Stir the shredded cheese into the flour mixture.
• In a separate bowl, whisk the egg. Add the milk and the melted butter or shortening and whisk to blend.
• When the oven has completely preheated, stir the egg and milk mixture into the flour mixture just until blended.
• Immediately fill the prepared muffin cups about two-thirds full and bake in the preheated oven for 17 to 22 minutes, or until golden brown.
• If desired, brush more melted butter over the tops of the hot muffins as soon as they come out of the oven.
• Enjoy!

CHEDDAR CORNMEAL MUFFINS

Steps:

• Heat oven to 425 degrees.
• Grease 12 muffin cups.
• Blend flour, cornmeal, baking powder, salt, and cayenne.
• Beat egg with milk and butter.
• Add to dry ingredients.
• Stir until thoroughly moistened.
• Stir in 1 cup of the cheese and spoon into muffin cups.
• Sprinkle 1 tsp of cheese over each muffin.
• Bake 15 to 20 minutes.
• Serve hot with butter or freeze and reheat right before serving.