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Cheddar Corn Muffins

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Cheddar Corn Muffins Recipe

By Tammy Algood Published: February 1, 2016

  • Yield: 8-10 muffins



  1. Preheat the oven to 425 degrees. Place liners in muffin cups and set aside.
  2. In a mixing bowl, combine the cornmeal mix, sugar and chives. Make a well in the center and add the buttermilk and egg. Stir just until moistened and fold in the butter and cheese. Spoon batter evenly into muffin cups, filling almost full. Bake 15-20 minutes or until golden brown. Remove from the pan and cool on a wire rack.

    About Author

    Tammy Algood

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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