Description
Cheddar scallion corn muffins are a fantastic and quick side to make with all kinds of soup, chili, brisket, pulled pork, and Tex-Mex meals.
Ingredients
Units
Scale
- 6 tbsp unsalted butter
- 3/4 cup all-purpose flour
- 1/2 cup plus 2 tbsp cornmeal
- 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)
Instructions
- Preheat the oven to 350° F. Lightly grease a mini muffin pan with butter or cooking spray.
- 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.
- Stir the flour, cornmeal, cheddar, baking powder, chile powder, 1 teaspoon salt, and 1/4 tsp black pepper together in a medium bowl.
- 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.
- 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.
Notes
adapted from Fine Cooking, The Best of Breakfast and Brunch, Spring 2013
- Prep Time: 10 minutes
- Inactive Time: 0 hours
- Cook Time: 15 minutes
- Category: muffins | scones | biscuits
- Cuisine: Tex-Mex
