Cheesy Corn Muffin Recipe with Charred Scallion Butter
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The charred scallion compound butter is what makes these corn muffins worth talking about. The smoky, savory, and deeply flavorful butter against a warm, cheesy cheddar muffin is the kind of pairing that turns a reliable side dish into something people specifically request. Classic corn muffins are already one of the most versatile things you can make. They are equally good alongside roasted chicken, summer salads, or a pot of fall chili, and this version with sharp cheddar and compound butter takes them somewhere considerably more interesting. Looking for other favorite corn recipes? I recommend these corn ribs and creamy corn pasta with frizzled leeks and truffle.
Key Ingredients in This Recipe
- Cornmeal – I recommend looking for a coarse stone ground cornmeal for these muffins. A coarser grind gives the recipe more texture though regular cornmeal will work fine.
- Flour – Using a combination of both cornmeal and all-purpose flour lightens up the recipe and keeps it from being too dense.
- Sugar – Granulated sugar adds just the right sweetness to bring out the flavors of the cornmeal.
- Baking powder and baking soda – Both of these are used as a leavening agent in this recipe. Baking powder helps to add a little additional lift. Using both actually affects the browning of the bread as well.
- Buttermilk – The typical American buttermilk is low-fat and is ideal for adding a tangy flavor and keeping the cornbread moist.
- Cheddar cheese – I use sharp Cheddar cheese in this recipe rather than mild or medium. It has more flavor and doesn’t bake off while cooking.
How to Make This Cheesy Corn Muffin Recipe
Step 1: Char the scallions.
Heat a large cast iron skillet over medium heat. Add the scallions and char, tossing occasionally until charred all over, about 4 minutes.
Step 2: Make the charred scallion butter.
Add the butter, scallions and salt to the bowl of a food processor. Pulse until combined, then add to a small bowl until ready to serve. The butter can be made up to a week in advance and stored refrigerated in an airtight container.
Step 3: Mix the dry ingredients.
Heat oven to 400ºF (200ºC). In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
Step 4: Mix the wet ingredients.
In another medium mixing bowl, whisk together the melted butter, buttermilk and eggs.
Step 5: Combine and add the cheese.
Fold the wet ingredients into the dry until just combined. Gently stir in the cheese.
Step 6: Add the batter.
Butter a large muffin tin then spoon ½ cup of the batter into each cup of the prepared muffin tin.
Step 7: Bake muffins.
Bake until the muffin tops are golden brown and cooked through so a toothpick inserted into the center comes out clean, about 20 minutes.
Step 8: Serve with butter.
Let cool on a wire rack, then carefully remove from the muffin tins. Serve at room temperature or warm with the charred scallion butter.
How to Make Smaller Corn Muffins
If using a smaller, classic muffin tin with 12 cups, you can use this corn muffin recipe and only use about 1/4 cup of batter in each cup.
How to Store Corn Muffins
Store in an airtight container at room temperature for up to 3 days. The muffins can also be frozen in a resealable plastic bag for up to a month.
What to Serve with Corn Muffins
Other Recipes to Try
If you enjoy this corn muffin recipe, give these other corn recipes a try and follow me on Instagram for more updates:
Cheesy Corn Muffins with Charred Scallion Butter
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Ingredients:
For the charred scallion butter:
- 4 green onions, bottom 1” trimmed off
- ½ cup 8 tablespoons unsalted butter, at room temperature
- ½ teaspoon kosher salt
For the corn muffins:
- 2 cups stone-ground cornmeal
- 1½ cups all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon kosher salt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ cup 8 tablespoons unsalted butter, melted, plus additional for preparing the pan
- 1¾ cup buttermilk
- 2 large eggs, at room temperature
- 1 cup shredded sharp Cheddar cheese
Instructions:
For the charred scallion butter:
- Heat a large cast iron skillet over medium heat. Add the scallions and char, tossing occasionally until charred all over, about 4 minutes.
- Add the butter, scallions and salt to the bowl of a food processor. Pulse until combined, then add to a small bowl until ready to serve. The butter can be made up to a week in advance and stored refrigerated in an airtight container.
For the corn muffins:
- Heat oven to 400ºF (200ºC).
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
- In another medium mixing bowl, whisk together the melted butter, buttermilk and eggs.
- Fold the wet ingredients into the dry until just combined. Gently stir in the cheese.
- Butter a large muffin tin then spoon ½ cup of the batter into each cup of the prepared muffin tin.
- Bake in the preheated oven until the muffin tops are golden brown and cooked through so a toothpick inserted into the center comes out clean, about 20 minutes.
- Let cool on a wire rack, then carefully remove from the muffin tins. Serve at room temperature or warm with the charred scallion butter.
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Nutrition:
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The flavor in this butter was unreal! Its a must make this year for cornbread and chili season.