Cheddar Cornmeal Muffins

Cornmeal, Rice, Grains Recipes | Quickbreads, Coffee Cakes Recipes

Yield: Makes 1 dozen.

For variety, add sunflower seeds and whole corn kernels to the batter along with the cheese. These muffins hold up especially well when buttered and reheated. —Ujjala's, New Paltz, New York

• 1-1/2 cups whole-wheat flour
• 1/2 cup cornmeal
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• Pinch of pepper
• 1 cup milk
• 1/4 cup butter, melted
• 1 egg
• 1-1/4 cups coarsely grated sharp cheddar cheese

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.

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