Add sharp cheddar, feta and mozzarella to the basic corn muffins a la Kenny Rogers and you transform what is an already good side dish / snack into something unbelievably better. Who can resist cheese, after all?
But why three kinds of cheese? For a lovely interplay of flavors and textures. Mozzarella is for the gooey texture. Feta is for the pillowy softness and brininess. Sharp cheddar is for the saltiness. So, instead of an essentially sweet muffin, you get something more complex but without detracting for the natural taste of corn.
Corn and Cheese Mini Muffins
- ¼ cup butter softened
- ⅓ cup sugar
- 3 tablespoons honey
- 1 large egg
- ¾ cup all-purpose flour
- ⅓ cup yellow cornmeal
- ¼ teaspoon baking powder
- ¼ cup milk
- ⅓ cup cubed sharp cheddar if you can find jalapeño cheddar, the better
- ¼ cup cubed feta
- ¼ cup cubed mozzarella
- 2 to 3 tablespoons chopped parsley
- shredded kernels from one small ear of yellow corn
- Preheat the oven to 350F.
- Line the holes of the mini muffin pan(s) with paper cups.
- In a bowl, whisk the softened butter, sugar, honey and egg until smooth.
- Mix in the flour, cornmeal and baking powder.
- Pour in the milk slowly, mixing as you pour.
- Add the cheeses and parsley to the batter. Fold gently.
- Add the corn kernels and continue folding until all the solid ingredients are evenly distributed.
- Spoon the mixture into the prepared muffin pan(s).
- Bake at 350F for 20 minutes (for medium-sized muffins, bake for an additional five to seven minutes).
- Cool the muffins in the pan(s) for a few minutes.
- Lift the muffins on one side then tilt them so that air can circulate to prevent trapped steam from condensing inside the holes which can make the muffins soggy.
- Serve the muffins warm.