Listen, I’m not going to lie here. Corn muffins are ALWAYS a good idea. But when you add strong cheddar, spices and fresh jalapeños you’re taking things up a good few notches. I made these muffins a while back and they were gone within minutes. I literally had to slap away the hands while I was shooting. And since then, I’ve been begged over and over to make them again and I oblige happily every time because I love them just as much. They are going to be a hit on any Thanksgiving table but work just as well as a quick breakfast or snack. And lunchboxes have never looked so good!
Can I use frozen corn for corn muffins?
Absolutely. Fresh, frozen or canned will all work in this recipe. I actually really love using frozen corn as there is no silk to remove and the corn is always sweet and delicious. Simply thaw the corn before hand, drain well and stir through the batter.
Freezing and storing
What to serve with corn muffins
Corn recipes
