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Old Bay Corn Muffins
[Photograph: Carrie Vasios
Savory, cheesy, with a hint of heat, these Old Bay Corn Muffins are just begging to accompany a plate of shrimp and grits.
Note: If you can't find low sodium Old Bay, then decrease salt to 1/2 teaspoon.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Old Bay Corn Muffins
About This Recipe
| Yield: | makes 12 muffins |
| Active time: | 10 minutes |
| Total time: | 25 minutes |
| Special equipment: | 12 cup muffin tin |
| This recipe appears in: | Wake and Bake: Old Bay Corn Muffins |
Ingredients
- 1 1/2 cups medium grind cornmeal
- 1/2 cup (about 2 1/2 ounces) all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons low sodium Old Bay seasoning (see note)
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1 1/4 cups buttermilk
- 1 egg
- 2 tablespoons butter, melted, plus more for greasing tin
- 1 cup grated sharp cheddar cheese
Procedures
-
1
Adjust oven rack to middle position and preheat oven to 375°F. Grease muffin tin with butter.
-
2
In a medium bowl, stir together cornmeal, flour, baking powder, Old Bay, chili powder, and salt. In a small bowl, whisk together buttermilk and egg. Add buttermilk mixture to dry ingredients and stir until just combined. Stir in cheese.
-
3
Pour batter 3/4 way into prepared tin. Bake until a cake tester inserted into the middle of a muffin comes out clean, about 15 minutes. Let cool 5 minutes then transfer to a wire rack. Serve warm.
