Corn Muffins with Irish Cheddar

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Published: 1/28/2020

Aged Irish Cheddar, with its sharpness and full-bodied flavor, offers the perfect balance to sweet corn.

Serves: 12 Save

Ingredients (12)

  • 1 1/4 cup yellow cornmeal
  • 3/4 cup all-purpose flour
  • 2 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • 6 tablespoon unsalted butter, melted
  • 1 1/2 cup grated aged Irish Cheddar cheese, divided
  • 1 cup fresh corn kernels

Directions

  1. Preheat oven to 425F. Butter 12 standard muffin cups.
  2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl. Whisk together buttermilk, egg and butter in a separate bowl. Add buttermilk mixture to the cornmeal mixture and stir just until combined. Gently fold in 1 cup cheese and corn kernels.
  3. Divide batter evenly among the muffin cups. Sprinkle tops with the remaining 1/2 cup cheese. Bake 15 to 17 minutes, until golden and a wooden pick inserted into the center comes out clean. Remove muffins from the tins and cool at least 5 minutes before serving.

Non-Alcoholic Paloma

The Bar

Ingredients (5)

  • 2 oz. Seedlip Spice 94
  • 1 oz. Fresh Grapefruit Juice
  • 0.5 oz. Simple Syrup
  • 3 oz. Club Soda
  • Grapefruit Peel Garnish
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