Cheddar Corn Muffins

For anyone who loves cornbread, this recipe is for you. These quick and easy corn muffins are the perfect dish to bring along to your Fourth of July Barbeque, and you won’t waste too much of your sunny holiday in the kitchen. I started with a box of Jiffy Corn Bread Mix, and with a few extra ingredients, this salty sweet snack was born. Whole corn kernals and grated cheddar cheese take the classic Jiffy mix to a whole new level. And might I suggest pairing them with these Brown Sugar Baby Back Ribs and this utterly summery Lemon Cake? Your Fourth of July menu is ready to go….now go enjoy that sunshine.

Ingredients: Makes 12 muffins

  • 1 box Jiffy corn bread mix
  • 1 teaspoon paprika
  • 1 egg, separated
  • 1 cup whole corn kernals
  • 2/3 cup buttermilk
  • 1/2 cup shredded cheddar cheese, plus 1 tablespoon for sprinkling on top of muffin

Preparation:

  1.  In a large bowl, place Jiffy cornbread mix and paprika and mix well
  2. Separate egg, placing egg white in a separate bowl and egg yolk in cornbread & paprika mixture
  3. Beat egg white with electric mixer until light & fluffy, set aside
  4. Add corn kernals & buttermilk to cornbread mixture and mix well
  5. Lightly fold egg white into cornbread mixture
  6. Fold in in shredded cheddar
  7. Divide batter into 12 muffin liners and sprinkle with remaining shredded cheddar cheese
  8. Bake at 350 for 15-20 minutes
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4 thoughts on “Cheddar Corn Muffins

  1. Pingback: One of My Favorite Fall Meals | kim rambles here

  2. Made these today and got many compliments. If you are using a strong paprika, I’d back off on the amount by half. Will make again!

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