Updated Monday, October 26th, 2009
Yield: Makes 1 dozen.
These Cheddar Cornmeal Muffins hold up especially well when buttered and reheated. For variety, add sunflower seeds and whole corn kernels to the batter along with the cheese. –Ujjala's, New Paltz, New York
Preheat oven to 425°F. In a bowl combine the flour, cornmeal, baking powder, salt, and pepper. Beat the milk, butter, and egg and add to the dry ingredients. Stir until thoroughly moistened. Stir in 1 cup of the cheese and spoon the batter into greased muffin cups. Sprinkle the remaining cheese over each muffin and bake 15-20 minutes.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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