Cheddar Pecan Corn MuffinsWhen we were putting this together, folks thought this was a really strange combination. When they tried them, they decided that “wonderful” was a more appropriate adjective than “strange”. These were especially good warm with butter and a tart jam. (Cherry jam was our first choice although red currant was very good also.) There’s something about the sweet fruity taste of jam that seems to bring out the best in cornbread crunchiness.

Cheddar Pecan Corn Muffins


1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon white pepper
1 1/4 cup shredded cheddar cheese
3/4 cup chopped pecans or walnuts

2 large eggs
1 cup milk
1/4 cup butter, melted


Preheat the oven to 425 degrees.

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1. In a medium bowl, mix the dry ingredients together, the cornmeal, flour, sugar, salt, baking powder, and white pepper. Add the cheese and nuts.
2. In another bowl, whisk two large eggs. Add the milk and melted butter.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Spooned the batter into ten to twelve well-greased muffin tins.
4. Bake for ten minutes until done. Let the muffins sit in the tins for a few minutes and then remove them to wire racks to cool.

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