Two Cheese Corn Muffins with Cotija Recipe
Bake savory corn muffins with Chihuahua® and Cotija cheeses for an easy side dish that pairs well with soups, chili, barbecue and family meals anytime.
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Cooking tools:
- Muffin tin
- Mixing bowl
- Spoon
- Whisk
- Measuring cup
- Oven
Ingredients
- 1½ cups yellow cornmeal
- ½ cup all-purpose flour
- 6 Tbsp. granulated sugar
- 1 Tbsp. baking powder
- ½ tsp. salt
- 3 large eggs
- 15 oz. Supremo® Brand Mexican Sour Cream
- 1/3 cup unsalted butter, melted
- 2 cups Shredded Chihuahua® Brand Quesadilla Cheese from V&V SUPREMO® (reserve ½ cup for topping)
- 1 cup Grated Sierra® Brand Cotija Cheese from V&V SUPREMO®
- Cooking spray
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