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Baking recipe · from the recipe book

Cheddar Dill Cornmeal Muffins with Scallions

Tender, golden cornmeal muffins packed with sharp cheddar pockets and fresh dill, with crisp cheesy tops.

Cheddar Dill Cornmeal Muffins with Scallions

Ingredients

  • 1½ cups190 gAll-purpose flour
  • ¾ cup90 gYellow cornmeal, whole-grain
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 1¼ cups (300 ml)280 gButtermilk, low-fat
  • 2 large100 gEggsat room temperature
  • ⅓ cup70 gUnsalted buttermelted and cooled slightly
  • 1⅓ cups shredded150 gCheddar cheeseshredded, divided
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • 1⅛ tsp5 gCanola oilfor greasing the pan

Steps

  1. Preheat the oven to 400°F (200°C). Brush a 12-cup muffin pan with the canola oil.
  2. Shred the cheddar and set aside about one third of it for the tops; the remaining two thirds goes into the batter. Chop the dill and slice the green onion.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt and black pepper.
  4. In another bowl, whisk the buttermilk, egg and melted butter until smooth.
  5. Pour the buttermilk mixture into the flour mixture and stir with a spatula just until no dry flour remains; a few lumps are fine.
  6. Fold in the two thirds of the cheddar set aside for the batter, along with the dill and green onion.
  7. Divide the batter among the muffin cups and sprinkle the remaining one third of the cheddar over the tops.
  8. Bake 18 to 20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
  9. Cool in the pan 5 minutes, then move to a rack and cool at least 5 minutes more before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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