Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through pepper) in a bowl, stirring well with a whisk. Make a well in center of flour mixture. Add milk mixture; stir just until moist.
Stir in 2 ounces cheese (about 1/2 cup) and 2 tablespoons chives. Spoon into 12 muffin cups coated with cooking spray. Sprinkle muffins evenly with remaining 1 ounce cheese and remaining 1 tablespoon chives.
Bake at 400° for 13 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Remove muffins from tins; cool on a wire rack.
Variation 1 Bacon, Onion, and Cheddar Corn Muffins: Cook 2 bacon slices in a skillet over medium heat. Remove bacon, reserving drippings in pan. Drain bacon; crumble. Increase heat to medium-high. Add 3/4 cup chopped onion to drippings in pan; sauté 5 minutes. Prepare muffin batter, omitting sugar, cheese, and chives; stir in bacon, onion, and 2 ounces shredded sharp cheddar cheese (about 1/2 cup). Proceed with step Serves 12 (serving size: 1 muffin) Calories 137; Fat 6g (sat 5g); Sodium 217mg
Variation 2 Raspberry-Cornmeal Muffins: Prepare muffin batter, omitting pepper, cheese, and chives. Stir in 1 cup fresh raspberries; spoon batter into prepared muffin cups. Sprinkle batter with 1 tablespoon sugar. Proceed with step Serves 12 (serving size: 1 muffin) Calories 144; Fat 1g (sat 8g); Sodium 173mg
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
I liked the texture but agree with others who called them bland. I also sprung for the more expensive parmigiano-reggiano. They need a bit more salt and maybe some onion powder. I'd also consider some minced jalapeno in place of the chives.
Liked; will make again. Moist, good texture, cheese flavor came through well. Did not brown, but I didn't top with the extra cheese and maybe that accounts for it? Was, also, without chives, so used a little thyme as listed in another CL recipe.
Made these last night and they were the perfect compliment to our New Year's Day dinner of collards and black eyed peas. I did not have chives on hand so left them out but plan to use them in the future. This savory corn muffin will become a regular in our house.
I followed the recipe exactly except that I baked them an extra minute and they still did not brown much if any but they taste good so I guess that's what matters. These are much better than the raspberry ones, which we were very disappointed in because we expected more sweetness. These are definitely savory (as expected).