Cheesy Corn Muffins with Charred Scallion Butter

These corn muffins are made with a combination of cornmeal, flour, tangy buttermilk and sharp cheddar cheese.

Course bread, Side Dish

Cuisine American, Southern

Keyword bread, corn, cornbread, cornmeal, muffin

Prep Time 10

Cook Time 20

Servings large muffins

Calories 616kcal

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

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.

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.