Don’t leave me just yet.
Cheese…
Sugar…
Weird?
I know what you’re thinking. Maybe you’re eating breakfast with glazed eyes, wondering why I’ve gone and changed cornbread. Relax. Trust me on this one.
By the way, you have milk on your chin.
And to those of you already halfway into the weekend, eyes drooping because it’s Friday and all you want is to clock out — this might be the happiest hour yet. Start it early.
These muffins aren’t odd — they’re perfectly sensible. See the little golden-brown jacket on the muffin below? That’s a caramelized coating made from brown sugar and sharp cheddar mixed with crunchy cornmeal. It’s exactly the sort of texture your bowl of chili is silently pleading for.
And honestly, muffins are just cupcakes without the frosting — but in this case, they’re savory, sweet, and totally addictive.
Cheddar + Brown Sugar Cornbread Muffins
Adapted from a fluffy cornbread recipe. Makes 12 muffins.
Ingredients:
- 1 cup whole wheat pastry flour
- 1 cup finely ground cornmeal
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 tablespoons brown sugar
- 1/4 cup creamed corn
- 1/2 cup butter, melted
- 1/2 cup milk
- 1/3 cup heavy cream or half-and-half
- 1 egg
- 1/3 cup freshly and finely grated sharp cheddar cheese
Instructions:
Preheat the oven to 425°F (220°C). In a bowl, combine the flour, cornmeal, baking powder, salt and brown sugar, stirring with a spoon to distribute everything evenly. In a separate bowl, whisk together the egg, creamed corn, heavy cream, melted butter and milk until smooth. Pour the wet ingredients into the dry and stir just until combined. Fold in the grated cheddar.
Prepare a 12-cup muffin tin with non-stick spray or paper liners. Using a 1/4-cup measure, fill each cup with batter. Bake for 15–18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Serve warm — they’re excellent with cinnamon butter or honey butter.
If you want the smartest move, spread these muffins with a cinnamon-sugar butter for a sweet-savory finish. They pair beautifully with chili, soups, or just a lazy weekend breakfast.