These cornbread muffins are perfectly moist and crumbly, with a delightful cheesy flavor. They are a great addition to any meal and can even be enjoyed on their own. The recipe is easy to follow and requires basic pantry staples. These muffins are perfect for breakfast, brunch, or as a side dish. Give them a try and enjoy the scrumptious combination of cornbread and cheddar cheese!
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup grated cheddar cheese
Directions
- Preheat the oven to 400°F (200°C) and grease a muffin tin.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, and egg.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the grated cheddar cheese.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Serve the cornbread muffins warm or at room temperature. They can be enjoyed plain or with butter and honey.
