Cornmeal Cheese Muffins Recipe

4.5 1 5
Cornmeal Cheese Muffins Recipe
Cornmeal Cheese Muffins Recipe photo by Taste of Home
Publisher Photo

Cornmeal Cheese Muffins Recipe

Read Reviews
4.5 1 5
Publisher Photo
Cornmeal Cheese Muffins are preferred over a a pan of corn bread at the Dallas, Oregon home of field editor Sherri Gentry. They're moist and tasty.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup small-curd cottage cheese
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon dried thyme

Directions

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until golden brown. Cool in pan 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Cornmeal Cheese Muffins in Taste of Home June/July 1997, p17

Nutritional Facts

1 each: 177 calories, 7g fat (2g saturated fat), 27mg cholesterol, 322mg sodium, 22g carbohydrate (5g sugars, 1g fiber), 5g protein.

Popular Videos

  • 1-1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup small-curd cottage cheese
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon dried thyme
  1. In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add milk, oil and egg. Add to dry ingredients; stir just until moistened. Fold in cheddar cheese and thyme. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until golden brown. Cool in pan 5 minutes before removing to a wire rack. Yield: 1 dozen.
Originally published as Cornmeal Cheese Muffins in Taste of Home June/July 1997, p17

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCornmeal Cheese Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
gaylerene User ID: 1212977 45522
Reviewed Nov. 14, 2009

"These were a great addition for our dinner of Grilled chicken salad tonight. Very moist and tasty. The cottage cheese actually melts when they cook. Very good."

Loading Image