Cheddar Scallion Corn Muffins

It’s no secret that I’m a creature of habit.  Once I found my favorite corn bread recipe, there was no looking back.  It’s pretty much perfect.  But for some reason, I couldn’t pass up these two-bite cheddar scallion corn muffins as I flipped through Fine Cooking’s Breakfast & Brunch while I was waiting for some paint to mix up at Lowe’s one Sunday morning.  What can I say?  Inspiration comes at the weirdest moments sometimes.

Cheddar Scallion Corn Muffins

I had already planned to pull some beef and black bean chili out of the freezer for a quick gym-night dinner recently and these corn muffins were a natural addition to this meal.  They are quick to throw together and bake up in less than 15 minutes.  The original recipe calls for roasted red peppers which I think would be an excellent add-in but I didn’t feel up to a one-ingredient grocery store trip for them. (Yeah, like I can pick-up just one item at the store.)  I’m sure roasted poblanos or banana peppers would totally round out these muffins as well.  Either way, I probably won’t totally give up my old favorite completely but at least I’ve got a new and stellar option to go with in a pinch.

Cheddar Scallion Corn Muffins

Cheddar Scallion Corn Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 2 dozen mini muffins


  • 6 tbsp unsalted butter
  • 3/4 cup all-purpose flour
  • 1/2 cup plus 2 tbsp corn meal
  • 2 oz sharp cheddar, grated (about 1/2 cup)
  • 1 tsp baking powder
  • 1 tsp ancho chile powder (or regular chili powder)
  • Kosher salt
  • freshly ground black pepper
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1 scallion, finely chopped (green and white parts)


  1. Preheat the oven to 350 degrees F. Lightly grease a mini muffin pan with butter or cooking spray.
  2. Melt the butter in a small saucepan over medium heat and cook until it turns a nutty brown color, swirling the pan occasionally. This should take about 4-5 minutes; remove the pan from the heat.
  3. Stir the flour, corn meal, cheddar, baking powder, chile powder, 1 teaspoon salt, and 1/4 tsp black pepper together in a medium bowl.
  4. In the bowl of a stand mixer or with a hand mixer, beat the eggs and sugar together until pale and thickened, about 3 minutes. Alternatively in five additions, add the dry ingredients and browned butter, stirring each addition into the batter before adding the next. Stir in the scallions.
  5. Divide the batter between the mini muffin cups, about 1 tablespoon per cup, and bake for 10 to 15 minutes. The muffins should be springy to the touch. Let the muffins cool in the pan on a wire rack for 10 minutes before removing and serving warm.


source: adapted from Fine Cooking, The Best of Breakfast and Brunch, Spring 2013

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  • Kayle (The Cooking Actress)
    April 12, 2013 at 10:06 PM

    I can never pass up a recipe with cheddar and scallions 😀

  • Sarah Keil
    April 13, 2013 at 12:37 AM

    oooh, i have my fave cornbread too but it’s a sweeter version. this looks like an awesome savory, cheesy alternative. YUM!

  • Amy Elizabeth Field
    October 6, 2013 at 9:44 AM

    finally got a chance to make these! So good! can’t wait to make them again

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