Sweet corn, cheddar cheese and chives collide in these undoubtedly moist cheddar chive corn muffins. Serve warm with a little smear of butter is the sbsolute best way to enjoy them.
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, what if our dog chewed 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 these cheddar chive corn muffins.
Go and get all your ingredients together.
Then butter a muffin tin. Heavily buttering ensures easy muffin removal.
Next, chop up the chives and set aside.
Then, in a large bowl combine the corn meal, flour, sugar, salt, baking soda and baking powder.
Then whisk until combined.
Next use your spoon or spatula to make a well in the center of the dry ingredients. Next crack in the egg…
And then pour in the Buttermilk and the melted butter.
Lastly, add the corn and chopped chives.
Then gently stir just until combined.
Next toss in the freshly grated cheddar and fold it in gently, try not to over mix.
Then make sure there isn’t any huge clumps of cheddar cheese, small ones are cool… but not large ones… mmm k?
Next, 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.
Then let the cheddar chive corn muffins cool in the pan for a few minutes before removing.
Lastly, if you need to, use a knife or offset spatula along the edge of the muffin pan to release the muffins. Then place the muffins 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!
Enjoy! And if you give these Cheddar Chive Corn Muffins a try, let me know by snapping a photo and tagging me on twitter or instagram!
My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!
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