Ingredients
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2 cups frozen corn kernels, thawed
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1 large potato, peeled and grated (or 2 cups thawed hash browns)
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1 cup sharp cheddar cheese, shredded
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2 large eggs
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½ cup all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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¼ teaspoon black pepper
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2 tablespoons chopped fresh chives (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Grease a 12-cup muffin tin or use silicone liners.
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If using fresh potato, squeeze out excess moisture using a clean towel.
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In a large bowl, mix corn, grated potato or hash browns, shredded cheddar, and chives.
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In a separate bowl, whisk together eggs, flour, baking powder, salt, and black pepper.
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Pour the egg mixture into the corn mixture and stir until fully combined.
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Scoop the mixture into the prepared muffin tin, pressing gently to compact.
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Bake for 25–28 minutes or until tops are golden and edges crispy.
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Allow to cool in the pan for 10 minutes before removing.
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Serve warm, refrigerate, or freeze for later use.
Notes
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For extra crispness, press the mixture firmly into the muffin tin.
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You can substitute grated zucchini (squeezed dry) for part of the potato.
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Add diced bell peppers or herbs for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes