If there’s one food Indiana is known for, it’s corn. Though I’m not a native, I’ve learned to appreciate it just as well as any Hoosier (the official title for someone from Indiana, for those of you outside Midwestern America!).
These muffins are a great way to use the corn that’s available at the markets in Indiana these days. When baked, the sweet corn kernels add a burst of sweetness to each bite – and some cheddar cheese adds just a hint of savory flavor.
We made them for the following summer meal with friends — and they were so tasty, we know they’ll make several appearances as we move into early fall as well!
Try these as a great item for a meal with friends or family the upcoming Labor Day holiday! These Blueberry Tartlettes are also another one of our favorite new items to bring to a gathering.
Hope you have a great Labor Day! We’ll be enjoying avoiding labor by spending time with family and friends :)Print
- 1 1/4 cups all-purpose flour
- 3/4 cup cornmeal
- 3 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/4 cup milk
- 2 eggs
- 2 to 3 tablespoons honey
- 1 1/2 cups sweet corn (3 ears corn)
- 1/2 cup cheddar cheese, shredded
- 1 tablespoon neutral oil
- Heat oven to 350°F. Liberally grease a muffin tin.
- Cut the corn kernels off of 3 ears corn.
- In a large bowl, mix all ingredients above together (using 3 tablespoons honey for a bit sweeter taste).
- Bake for 15 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean.
- Serve with butter and honey. Store in the refrigerator.