Buttermilk-Cheddar Corn Muffins

These warm, tender corn muffins are incredibly easy to make. Two bowls, one whisk and a handful of pantry staples. Easy enough for a busy school night!

And, you can vary them several different ways:

• Use pepper jack cheese instead of cheddar
• Add minced green chilies
• Use honey instead of sugar
• Add cumin 
• Use melted butter instead of oil 
• Use 2 egg whites instead of 1 whole egg
• Use creamed corn instead of corn kernels (add a few minutes to a cooking time if needed)

Have fun with them!

Buttermilk-Cheddar Corn Muffins

Cooking spray
1 cup cornmeal
1 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons vegetable or olive oil
1/4 cup frozen corn, keep frozen until ready to use
1/4 cup grated cheddar cheese

Preheat the oven to 375. Coat a muffin pan with cooking spray or paper liners.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, and salt. Mix well with a fork to combine. Set aside.
In a separate bowl, whisk together the buttermilk, egg, and oil. Add the mixture to the dry ingredients and mix until almost blended. Folk in the corn and cheese.
Pour the mixture into the prepared pan and bake for 12 to 15 minutes, until a wooden pick comes out clean.

Makes 6 regular-sized muffins