Cheddar Cornmeal Muffins – the perfect side with soup, stew or chili
INGREDIENTS
- 4 tablespoons butter, melted
- 1 cup unbleached all-purpose flour
- ½ cup cornmeal (see comments above)
- 1 teaspoon granulated sugar
- 1 heaping teaspoon baking powder
- ½ teaspoon kosher salt
- pinch cayenne pepper
- 1 cup whole milk
- 1 egg, room temperature
- 1 ½ cups sharp cheddar cheese, grated
DIRECTIONS
- Preheat oven to 375°F, rack in the middle position. Lightly grease a 12 cup muffin tray.
- Melt butter in a small pan.
- Place dry ingredients into a small bowl and stir until thoroughly combined.
- Whisk milk and egg together in a large bowl. Whisk in melted butter, followed by the dry ingredients. Add 1 cup of cheddar cheese and stir to combine.
- Divide batter into the cups of the muffin tray. Sprinkle muffin tops with remaining 1/2 cup of cheddar.
- Bake for 12 minutes.
- Cool for 5 minutes before removing from pan. Enjoy.
