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Dilly Corn Cheddar Muffins

These muffins are a great compliment any of the Southwestern style savory breakfast entrees we serve. They were featured in the Country Inns in the White Mountains first annual Inn to Inn Herb Tour in 2009. This tour features 10 different inns in the Mount Washington Valley, and is held the first weekend of June each year.
Recipe chef is Inn at Ellis River in Jackson, NH
Recipe courtesy of Inn at Ellis River
Prep Time : 15 minutes
Cook Time : 25 minutes
Yield : 24 muffins
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  • 2 1/2 cups flour
  • 1 1/2 cups stone-ground corn meal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 1/4 cup sugar
  • 2 cups sour cream
  • 1 teaspoon baking soda
  • 3 eggs, beaten
  • 3/4 cup milk
  • 2 cups sharp cheddar cheese, shredded
  • 1/4 cup fresh dill, chopped

Mix together flour, corn meal, baking powder, salt and sugar. In a separate bowl, add soda to sour cream and stir until frothy. Add beaten eggs and milk to sour cream mixture and mix. Add sour cream mixture slowly to dry ingredients and stir just until blended. Fold in 1 3/4 cup of the cheese and the dill. Fill 24 greased muffin pans about 2/3 full and top with remaining cheddar cheese. Bake in a preheated oven about 25 minutes or until nicely browned.