Cheddar & Chive Corn Muffins

Bread. My nemesis. No really… I want to hate bread but I can’t. It’s just there, calling my name, smelling all gooood and just begging to be buttered! Ugh. I’m a total sucker for all things whole wheat, Italian, French, white or corn in the form of loaves, sticks, rolls or baguettes… I love them all!


Since my Lemon & Chive Pasta post I’ve been thinking about those chives that are growing in our non-garden. I couldn’t just let them sit there with the impending threat of the lawn mower or even worse… Seamus our dog, who could easily chew them up or {gasp!}… lift his leg on them. So I was off with my kitchen shears to snip some before they were ruined… with every intention to stick them into this cornbread.

Go and get all your ingredients together.

Butter a muffin tin. Heavily buttering ensures easy muffin removal.

Chop up the chives and set aside.

Next, in a large bowl combine the corn meal, flour, sugar, salt, baking soda and baking powder.

Whisk until combined.

Make a well in the center of the dry ingredients and add the egg…


The melted butter…

And finally add the thawed corn and chopped chives.

Stir just until combined.

Then toss in the freshly grated cheddar and fold it in gently, try not to over mix.

Make sure there isn’t any huge clumps of cheddar cheese, small ones are cool… but not large ones… mmm k?

Spoon even amounts of the corn batter into your prepared pan. If I had to guess it would be a scant 1/4 cup per muffin. Place in a preheated 400 degree oven and bake for 10-15 minutes. I opened my oven door to check on them… and I was slapped in the face with the delicious aroma of chive, corn, cheddar cheese and BREAD. I swear if I was on a desert island and I could only pick one type of food… it would be bread, in any shape or form. Period.

Let them cool in the pan for a few minutes before removing.

Scrape a knife along the edge of the muffin pan to release any muffin that is stuck and place onto a cooling rack. Or serve immediately with butter!

I ate one right away… all I can say is yum! These were everything I hoped them to be. These must be served with lots and lots of butter!! Delicious!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!


Cheddar & Chive Corn Muffins

Yield: 12 muffins


Butter, for greasing pan

1/2 cup All Purpose Flour

1/2 Yellow Corn Meal

2 tablespoons Sugar or Honey

1 tablespoon Butter, Melted

1 teaspoon Baking Powder

1 teaspoon Kosher Salt

1/4 teaspoon Baking Soda

1 whole Egg

1 cup Buttermilk

1 cup Cheddar Cheese, freshly grated

3/4 cup Fresh or Frozen Corn {thawed and patted dry if frozen}

2 tablespoon Fresh Chives, chopped


Preheat the oven to 425 degrees. Generously butter 12 muffin cups {1 muffin tin}, and set aside. In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda.

Make a well in the center of the dry ingredients. In the center of the well; add the egg, buttermilk, melted butter, corn and chives. Mix just until everything starts to come together, then toss in the cheddar cheese and mix just until the cheese is incorporated.

Spoon the corn batter evenly into the prepared muffin pan. Place in preheated oven and bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them to a cooling rack. Serve still warm with butter.

Store the corn muffins in an airtight container for one to two days.

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8 Responses to “Cheddar & Chive Corn Muffins”

  1. #
    Chris's Gourmet Fashion — May 13, 2011 at 8:52 pm

    Great looking muffins! I'm sure they taste as good as they look.

  2. #
    Brittany — May 13, 2011 at 11:41 pm

    YUM! These look delicious! I will definitely be making these! Thanks for sharing! 🙂

  3. #
    Amy — May 13, 2011 at 11:55 pm

    Saw these in my reader this afternoon and made them immediately. They were wonderful!

  4. #
    Aarthi — May 16, 2011 at 4:42 am

    lovely recipe..i want one…

  5. #
    Shanghai Lumpia — May 16, 2011 at 8:48 pm

    I LOVE your step by step pics, it's very helpful. I am definitely trying out this delicious corn muffin. Please check out my blog @

  6. #
    Chanel — June 18, 2012 at 11:31 am

    I will be making these tomorrow for my Knitting Club meeting, but I will be putting bacon in them, instead of corn—i don’t want my corn bread muffins to be too corny. (hahahaha, i made a corny joke! hahahaha…..sorry). I will let you know how they turn out!!! 🙂

  7. #
    Leah — December 6, 2013 at 1:12 am

    Hi Laurie! I’m new to you blog and I must thank you for your sharing your recipes. I’ve made several of your recipes like the pot pie, southern chicken chili and this cheddar corn muffins. They’ve all been a hit when I served them to my family. My favorite so far has the Peanut Butter Nutella Oatmeal Cookies! I’m looking forward to creating more of your recipes!


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