Cheddar, Corn and Scallion Muffins
Savory golden muffins with corn kernels, sharp cheddar and scallions. Made with fine cornmeal for a gently crumbly texture and crisp edges.
These savory muffins combine the gentle grit of fine cornmeal with flour for a crumb that holds together. Corn kernels bring small bursts of sweetness, while sharp cheddar and scallions keep the flavor firmly on the savory side. There is no added sugar in the batter.
The method is simple: mix dry ingredients, whisk wet ingredients, then fold the two together just until the flour disappears. Corn and cheese make the batter look lumpy, which is exactly what you want. Chasing a smooth batter tends to make muffins tough.
Use a standard twelve-hole muffin tin and portion the batter evenly. The cheese browns around the edges while the centers finish baking. Let the muffins stand in the tin briefly before moving them to a rack, and serve warm alongside soup, beans or eggs.
Why you’ll love this recipe
Flour supports the structure while fine cornmeal adds texture. Oil keeps the crumb tender, and briefly cooling in the tin lets the muffins set before they are lifted out.
Before you start · Equipment
Standard twelve-hole muffin tin, paper liners, two mixing bowls, whisk, flexible spatula, kitchen scale and cooling rack.
Everything you’ll need.
Get your ingredients ready, then follow the quantities in the recipe below.
See ingredient amounts
This guide describes the original 12 muffins. Use the recipe card for amounts adjusted to your chosen yield.
Before you start
Standard twelve-hole muffin tin, paper liners, two mixing bowls, whisk, flexible spatula, kitchen scale and cooling rack.
Portions and timing
Preparation and cooking times are estimates. Use the texture and doneness cues in the steps. Changing the serving quantity scales ingredients, not pan size, oven temperature or cooking time.
About the ingredients
- Cornmeal
Fine yellow cornmeal gives a gently crumbly texture. It is not the same as cornflour/cornstarch.
- Cheddar
Freshly grated sharp cheddar disperses readily through the batter.
- Corn kernels
Drain and dry canned kernels so their packing liquid does not thin the batter.
- Baking powder
Use fresh baking powder and measure level teaspoons.
How to make Cheddar, Corn and Scallion Muffins
Prepare the tin and dry mixture. Whisk the wet mixture. Fold and portion. Bake and cool.
Full directionsWatch How To Make It
chefzelish.com
Cheddar, Corn and Scallion Muffins
Savory golden muffins with corn kernels, sharp cheddar and scallions. Made with fine cornmeal for a gently crumbly texture and crisp edges.
Ingredients
0 / 11 readyIngredient amounts for 12 muffins
Dry ingredients
Wet ingredients and mix-ins
Let’s make it.
Prepare the tin and dry mixture
Heat the oven to 190°C / 375°F conventional, or 170°C fan. Line all twelve holes of a standard muffin tin with paper liners. Whisk the flour, cornmeal, baking powder, salt and pepper together in a large bowl so the raising agent is evenly distributed.
Whisk the wet mixture
In a second bowl, whisk the eggs, milk and oil until combined. Make sure the corn is well drained and patted dry. Add the corn, grated cheddar and sliced scallions to the dry mixture and stir briefly to distribute them.
Fold and portion
Pour the wet mixture into the dry mixture. Fold gently with a spatula until no dry flour remains; stop while the batter is still lumpy. Divide evenly between the twelve liners, filling each about two-thirds to three-quarters full. Bake promptly rather than leaving the mixed batter to stand.
Bake and cool
Bake on the middle shelf for 18–22 minutes, until the tops are golden and a skewer inserted into the center comes out without wet batter; melted cheese on the skewer is fine. Let the muffins stand in the tin for 5 minutes, then transfer to a rack for another 5 minutes before serving. If needed, bake a few minutes longer and check again.
Notes from the kitchen.
Helpful tips
Use fine cornmeal. Coarse polenta will not hydrate on the same schedule, and cornstarch is a different ingredient. Do not taste raw batter.
Make it your own
A firm mature cheese can replace cheddar. Frozen corn should be thawed and dried before measuring. This recipe contains wheat, milk and egg; check other ingredient labels.
Storage & freezing
Cool promptly and refrigerate in a covered container within 2 hours. Eat within 48 hours or freeze once cooled. Reheat only the portion needed until steaming hot throughout.
At the table
Makes twelve standard muffins; one muffin is the listed serving. Serve two alongside a bowl of soup for a more substantial meal. Scaling the batter requires extra tins, not taller portions in the same tin.
A little something delicious.
Keep this recipe close for the next time the craving strikes.
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