Take your chili game to the next level with these cheddar cheese cornbread muffins. Perfect for the big game or any day when comfort food is a must!
One of my favorite dinners to make in the cold winter months is a big pot of tasty chili. To me, it’s perfect for snowy days when you just want something warm and delicious in your belly! But even though I’m a big chili lover, the recipe I am sharing today isn’t about chili. It’s all about the yummy side dish – my cheddar cheese cornbread muffins.
These aren’t your average corn muffins. Nope! These muffins have two ingredients that make then extra yummy. One is obviously the sharp cheddar cheese and the second is shoepeg corn. Have you ever tried shoepeg corn? It’s different than regular corn because the kernels are whiter, more peg-like shaped and sweeter! So when you combine it with some tasty cornmeal and cheese, you know it’s a match made in cornbread muffin heaven! 🙂
Once, I tried making these in a round cake pan – just for fun. My mom made cornbread that way when I was a child and I thought Chris might like the change. And let my tell you – hubby did not like. “Why no muffins? It still tastes good but I like the crunchy individual muffins.” So, I only did that the one time. For our house apparently, it’s muffins always!
So if you’re going to be making some yummy chili soon, I suggest you whip up some of these cheddar cheese cornbread muffins too. They couldn’t be easier to make and I’m willing to bet, your whole family will devour them within a matter of minutes!
You will find the complete Cheddar Cheese Cornbread Muffins Recipe here:
- 1 (8 1/2 ounce) box corn muffin mix
- 1 cup milk
- 1 egg, beaten
- 1 (11 ounce) can of white shoepeg corn, drained
- 1 cup, shredded cheddar cheese
- Preheat oven to 375 degrees.
- In a bowl, mix together all of the ingredients until just combined.
- Divide the batter evenly into a 12-portion non-stick muffin tin (or spray with cooking spray).
- Bake in the center of the oven until just golden and the muffin springs back when gently pressed, about 20 minutes.
- Cool for 10 minutes in the pan, then remove and serve warm.
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