Cheesy Cornbread Muffins
Yields: 12 muffins
  • ¾ cup yellow cornmeal
  • 1¼ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups shredded cheese, divided (I use sharp cheddar)
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 cup buttermilk
  • ⅓ cup oil
  1. Preheat oven to 425F degrees. Spray 12-cup muffin tin with baking spray and set aside.
  2. In a medium bowl, combine cornmeal, flour, baking powder, baking soda, and salt. Add 1 cup cheese, tossing to combine.
  3. In a large bowl, whisk sugar, eggs, buttermilk, oil until combined. Gradually add flour mixture to buttermilk mixture, folding until combined.
  4. Divide batter evenly among prepared muffin cups. Sprinkle remaining cheese over the tops of the batter. Bake for 11 to 13 minutes, or until a toothpick inserted in the center comes out clean.
Recipe by Alida's Kitchen at