Cornmeal Cheese Muffins Recipe

4.5 1 5
Cornmeal Cheese Muffins Recipe
Cornmeal Cheese Muffins Recipe photo by Taste of Home
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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 4% cottage cheese
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon dried thyme

Directions

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients 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 a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm 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.

  • 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 4% cottage cheese
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 egg
  • 1/2 cup shredded cheddar cheese
  • 1/2 teaspoon dried thyme
  1. In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, mash cottage cheese with a fork; add the milk, oil and egg. Stir into dry ingredients just until moistened. Fold in cheddar cheese and thyme.
  2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan a wire rack. Serve warm Yield: 1 dozen.
Originally published as Cornmeal Cheese Muffins in Taste of Home June/July 1997, p17

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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."

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