Unfortunately, the polar vortex doesn’t want to leave Chicago even though we’re halfway through March. Normally I’d be shifting into spring cooking mode with lighter flavors and more fresh vegetables at this time of year. However, as the mercury stayed below freezing the other night, I decided to embrace Mother Nature and whip up a big batch of chili for a family party. I needed something to go with the chili and what better choice than cornbread? These moist, light and cheesy cornbread muffins pair perfectly with chili every time! So, while we hopelessly wait for spring here in Chicago, I can at least find warmth and comfort in these deliciously simple muffins.
Cheesy Cornbread Muffins
- 3/4 cup all purpose flour
- 1 cup cornmeal
- 1 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. kosher salt
- 1/2 cup frozen corn
- 1 cup shredded sharp cheddar cheese
- 2 large eggs, lightly beaten
- 1 1/2 cups whole milk
- 7 tbsp. unsalted butter, melted
- In a large bowl, mix together flour, cornmeal, sugar, baking powder, baking soda, salt, corn and cheese.
- In a separate bowl, mix together eggs, milk and butter.
- Pour milk mixture into dry mixture and gently fold until everything is combined, but the batter is still lumpy.
- Refrigerate batter for at least 30 minutes, up to 2 days.
- Pre-heat oven to 375 degrees.
- Spray a 12-muffin tin with non-stick cooking spray.
- Fill each tin about 3/4 quarters full with batter. Use an ice cream scoop to help.
- Cook for 15 – 18 minutes until muffins are golden brown on the outside and a toothpick inserted into the center of the muffin comes out clean.
- Remove from tin and serve immediately.