Old Bay Corn Muffins Recipe

By
Carrie Vasios Mullins
Carrie Vasios Mullins is a contributing writer at Serious Eats.
Carrie Vasios Mullins
Carrie Vasios Mullins is the former national editor at Serious Eats, with a focus on all things sweet.
Learn about Serious Eats' Editorial Process
Updated May 07, 2020
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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.

Recipe Details

Old Bay Corn Muffins Recipe

Active 10 mins
Total 25 mins
Makes 12 muffins

Ingredients

  • 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 chile 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

Directions

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

  2. In a medium bowl, stir together cornmeal, flour, baking powder, Old Bay, chile 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. 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.

Special equipment

12 cup muffin tin

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