Cheddar Stuffed Corn Muffins: These delicious and savory corn muffins are stuffed with a huge chunk of cheddar cheese. It's like a little bonus when you break into the muffin. Good as a side dish for so many meals. It's the corn muffin you've been waiting for! |

Cheddar Stuffed Corn Muffins

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12 muffins
Prep Time
Total Time

Delicious and savory corn muffins stuffed with chunks of cheddar cheese. It’s the corn muffin you’ve been waiting for!


1 cup all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon chili powder
1/2 teaspoon kosher salt
1 cup buttermilk
2 large eggs
4 tablespoons unsalted butter, melted
1 cup sweet corn, mashed (frozen is fine)
4 oz. cheddar cheese, 12 cubes
Butter for muffin tin
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Helpful Equipment

Muffin Pan


1) Preheat oven to 400 degrees F. Butter a muffin tin.

2) In a large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, and chili powder. In a separate bowl mix together buttermilk, butter, eggs, and thawed, mashed sweet corn.

3) Stir wet ingredients into the dry stuff. Batter should be very thick.

4) Spoon half the batter into the buttered muffin tins. Add a big chunk of cheddar cheese right in the middle of each muffin. Then cover with more batter.

5) Bake muffins for 20 minutes at 400 degrees F. in the middle of the oven. Rotate once halfway through baking.

Remove and let cool for a minute before removing muffins, but serve while warm so cheese is melted.