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Corn, Cheddar, and Sun-Dried Tomato Muffins

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“Three of my favorite foods bound together in yumminess. I like to halve the muffins, toast them and then spread lots of butter on them”
READY IN:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400 degrees F.
  2. Butter a 12-cup muffin tin.
  3. Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
  4. Add the cheese, sun-dried tomatoes, and scallions and toss well.
  5. Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
  6. Add the wet ingredients to the dry and mix together just until a soft dough forms.
  7. (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
  8. Bake until the tops start to brown slightly, 20 to 25 minutes.
  9. Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
  10. Serve warm or at room temperature.
  11. Cover and refrigerate for at least 2 hours or up to 2 days.

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