Savory Cheddar Corn Muffins

Categories: Breads, Muffins


(Based on ratings)
Rate Now

Select a star below to rate this recipe.

Recipe Information

Serving Size

1 muffin


Makes 12 servings

Nutrition Information

One serving is 170 calories, 7 g fat, 20 mg cholesterol, 400 mg sodium, 22 g carbohydrates, 1 g fiber, and 5 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • Cooking spray
  • ½ c Flour
  • ½ c Flour, whole wheat
  • 1 c Cornmeal
  • ¼ c Sugar
  • 2 ½ t Baking powder
  • ¼ t Baking soda
  • ¼ t Salt
  • 1 t Rosemary, dried
  • 1 c Buttermilk, low-fat
  • 3 T Margarine, melted
  • 2 T Olive oil
  • 1 Egg
  • 1 Egg white
  • ½ c Corn, frozen
  • ½ c Cheddar cheese, shredded, reduced fat


  1. PREHEAT the oven to 400°F. SPRAY a 12-cup muffin tin with cooking spray.
  2. In a large bowl, WHISK flours, cornmeal, sugar, baking powder, baking soda, salt and rosemary.
  3. In a medium bowl, WHISK buttermilk, margarine, oil, egg and egg white until blended.
  4. POUR the liquid ingredients over the dry ingredients and MIX until combined.
  5. FOLD in the corn and cheddar cheese.
  6. SPOON ¼ c of the mixture into each muffin cup.
  7. BAKE for 15 minutes and COOL for 5 minutes.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit