Old Bay Corn Muffins

Old Bay Corn Muffins
  • Yield:makes 12 muffins
  • Active time:10 minutes
  • Total time:25 minutes

[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!


  • 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


  1. 1.

    Adjust oven rack to middle position and preheat oven to 375°F. Grease muffin tin with butter.

  2. 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 butter, followed by cheese.

  3. 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.