Wholesome Cheesy Cornbread Muffins

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Stop following that same old boring cornbread recipe you found on some quirky cooking blog years ago. Do yourself a favor and upgrade to a recipe that makes your family rush to the table and your cheese receptors buzz. These cheddar blasted muffins go perfectly with a hearty soup or a creamy bisque. Combining Cache Valley Creamery’s shredded medium cheddar cheese, some onion, a touch of sugar (plus other usual ingredients), these miniature bites pack a powerful punch and are super simple to make. Follow along with Nicea DeGering as she walks you through this recipe from her own kitchen.


  • 1½ cups cornmeal 
  • 1 cup all-purpose flour 
  • ¾ cup Cache Valley® Shredded Medium Cheddar Cheese, divided
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • ¼ tsp. Pepper
  • 1¼ cup reduced-fat milk
  • 2 large eggs 
  • 2 tbsp. vegetable oil
  • ¼ cup thinly sliced green onions


  • PREHEAT oven to 375° F.
  • SPRAY the cups of a muffin pan with non-stick cooking spray.
  • COMBINE cornmeal, flour, ½ cup cheese, sugar, baking powder, salt, and pepper in a medium mixing bowl.
  • BEAT milk, eggs, and oil together in another mixing bowl.
  • STIR wet ingredients and green onions into dry ingredients until just mixed.
  • TRANSFER batter to the prepared muffin pan, dividing evenly among the cups. Divide remaining ¼ cup cheese among the tops of the muffins. 
  • BAKE for 12 to 15 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Shopping List  

  • Cache Valley® Shredded Medium Cheddar Cheese
  • Cornmeal
  • All-purpose Flour
  • Sugar
  • Baking Powder
  • Salt
  • Pepper
  • Reduced-fat Milk
  • Eggs
  • Vegetable Oil
  • Green Onions

For over 75 years Cache Valley has been producing flavorful, rich cheese using only pristine quality ingredients. Cache Valley Creamery is Utah’s #1 Cheese!

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