I saw a recipe for Cheddar Rosemary Corn Muffins the other day, but it was from scratch…like using corn meal, which I didn’t have. I did have a corn muffin mix, though, so I decided to wing it because the combination of cheddar and rosemary intrigued me. You know how sometimes, you have a vision for how you think something is going to turn out, and it might be okay, and it might not? Well, these turned out pretty much exactly how I had hoped. They were so delicious! I wouldn’t change a thing! The taste was right on – slightly sweet from the corn, a little hint of the rosemary, and a little cheesy – and the texture was so soft and moist with just that little bit of crunchiness on the outside.
I don’t make corn bread or corn muffins very often, but with this recipe in my arsenal, I’ll definitely be making them more frequently. It’s a nice change of pace instead of the usual rolls or bread. This recipe made 8 muffins, so if you wanted to take these to a holiday gathering, just double (or even triple) the recipe. We had them for dinner when we had some friends over, and they loved them. I’m sure whoever you make them for will love them too!
Cheddar Rosemary Corn Muffins
- 1 box of corn bread/corn muffin mix
- 2 eggs
- 1/2 cup lite sour cream
- 1/4 cup milk
- 1/2 cup frozen corn
- 1 teaspoon chopped fresh rosemary
- small handful of shredded cheddar cheese (mild, sharp, white – whatever you like) – about 1/3 to 1/2 cup
Preheat oven to 350.
Whisk all ingredients together in a medium bowl until just combined. Do not overmix. Place liners in a cupcake pan. Fill liners 2/3 full with mixture. Bake for about 20 minutes, until they slightly begin to brown and a toothpick inserted comes out clean.
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