Cheddar Corn Bread Muffins

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We love these easy muffins! 1 cup corn meal, 1/2 cup self-rising flour, pinch of salt, one beaten large egg, 1/4 (scant) cup whole milk, 3/4 cup cheddar cheese. Using a 24 count muffin tin (non stick) Pre heat oven 425 F. In a mixing bowl add all ingredients, stir and do not over-mix batter, scoop into each muffin well and bake 12-14 minutes or until golden brown.

Serve and enjoy!

Cheryl “Cheffie Cooks” Wiser.

See YOU!

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8 thoughts on “Cheddar Corn Bread Muffins

  1. Perfect…looks delicious! I hope you are doing well my friend!

    Liked by 2 people

  2. Hello Antonio-yes doing well-don’t stay away from blogging too long now-okay?!!! xxoo

    Like

  3. Gotta love cornmeal! 🍓

    Liked by 1 person

  4. Beautiful muffins, I loved a corn muffin warm with some butter. Oh I can just imagine how good these are.

    Liked by 1 person

  5. Oooh yes, dripping with lots of butter, yumm!

    Liked by 1 person

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