Cheese-Stuffed Corn Muffins

Name: Cheese-Stuffed Corn Muffins
Prep time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: Land O Lakes® Butter melted, for brushing pan; 1 cup (120 grams) all-purpose flour; 1 cup yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 6 tablespoons Land O Lakes® Butter melted; 1/4 cup honey; 3/4 cup sour cream; 1/4 cup milk; 2 large Land O Lakes® Eggs; 36 Land O Lakes® Sharp Cheddar and Monterey Jack Cheese Cubes

Gooey and tasty twists on a classic, these cheese-stuffed corn muffins are best served hot, and they reheat beautifully for seconds.

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20 min

Prep Time

35 min

Total Time

muffins

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Ingredients

Land O Lakes® Butter, melted, for brushing pan

1 cup (120 grams) all-purpose flour

1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon baking soda

¹/₂ teaspoon kosher salt

6 tablespoons Land O Lakes® Butter, melted

¹/₄ cup honey

³/₄ cup sour cream

¹/₄ cup milk

2 large Land O Lakes® Eggs

36 Land O Lakes® Sharp Cheddar and Monterey Jack Cheese Cubes

How to make

STEP 1

Heat oven to 375°F. Brush bottoms of 12-count muffin pan lightly with melted butter. Set aside.
STEP 2

Combine flour, cornmeal, baking powder, baking soda and salt in small bowl. Whisk together 6 tablespoons melted butter and honey; stir into dry ingredients. Stir in sour cream, milk and eggs until just moistened.
STEP 3

Portion generous 1/4 cupfuls batter into each prepared muffin cup; top each with 3 cheese cubes. Bake 10-12 minutes or until muffins are golden brown around edges and just beginning to pull away from pan. Serve warm.

Tip #1

For best texture and flavor, serve warm. Reheat in microwave 15-20 seconds. Serve with LAND O LAKES® Honey Butter Spread for a deliciously sweet topping.

240 Calories

14 Fat (g)

70 Cholesterol (mg)

330 Sodium (mg)

23 Carbohydrates (g)

1 Dietary Fiber

6 Protein (g)

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