Corn and Cheddar Muffins

Savoury muffins with sweetcorn kernels, sharp cheddar and a hit of chilli.

Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Yield12 muffins
Corn and Cheddar Muffins
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Before You Start

Savoury muffins live or die on seasoning, so these carry far more salt than a sweet muffin and a good sharp cheddar rather than a mild one. Whole corn kernels give little bursts of sweetness against the cheese. They are excellent split and buttered alongside soup.

Instructions

0 of 6 done

  1. Heat the oven to 200°C / 400°F and line or grease a 12-hole muffin tin. Whisk the cornmeal, flour, sugar, baking powder, salt and paprika together.

  2. In a jug, whisk the buttermilk, eggs and melted butter until smooth.

  3. Stir the corn, most of the cheddar, the spring onions and the chilli into the dry ingredients first, so everything gets coated in flour and stays suspended.

  4. Pour in the wet mixture and fold with a spatula until only just combined. Stop while it still looks a bit lumpy; overmixed cornmeal batter bakes tough.

  5. Divide between the holes, filling almost to the top, and scatter the reserved cheddar over each one.

  6. Bake for 20 to 24 minutes, until risen, golden and firm to the touch. Cool in the tin for 5 minutes, then eat warm.

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💡 Baker's tips

  • Coarse cornmeal gives a proper gritty bite; fine cornmeal makes a softer, more cake-like muffin. Both work, so pick your texture.
  • No buttermilk? Stir 1 tbsp lemon juice into 1 cup of milk and let it sit for 10 minutes.

🔀 Make it your own

  • Add 100 g chopped cooked bacon or chorizo with the corn.
  • Swap the cheddar for crumbled feta and add a handful of chopped coriander.

📦 Storing & freezing

Airtight at room temperature for 2 days, or in the fridge for 4. Reheat in a 160°C oven for 6 minutes; the microwave makes them rubbery. Freeze for 2 months.

❓ Frequently asked

How many grams is a cup of grated cheese?

About 113 g per US cup loosely packed, so the 1¼ cups here is roughly 140 g. Grate it yourself if you can, since pre-grated cheese is coated in starch.

Can I use canned or frozen corn?

Both work. Drain canned corn well and pat it dry, and use frozen corn straight from the freezer without thawing.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

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