Recipe by KateL
Entered for safe-keeping, per Reggie Dwork (bread-bakers), this is adapted from Nathalie Dupree and Cynthia Grubart's "Southern Biscuits."
Top Review by Karen Elizabeth
This was a great savoury treat - I love the heat in it, although I think my daughter would rather I had left that out :) Baked perfectly, I doubled the recipe because I knew these muffins would be well-received! I froze some, very handy for when there is nothing in the cupboard!! Thank you Kate, made and enjoyed for PRMR tag game
- 1 1⁄4 cups yellow cornmeal
- 3⁄4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 1 cup buttermilk
- 1 egg
- 6 tablespoons unsalted butter, melted
- 1 cup aged irish cheddar cheese, grated
- 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
- 1⁄2 cup aged irish cheddar cheese, grated (for sprinkling on top of muffins)
Directions See How It's Made
- Preheat oven to 425 degrees F. Butter 12 standard muffin cups.
- Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl.
- In a separate bowl, whisk together buttermilk, egg and butter.
- Add buttermilk mixture to the cornmeal mixture and stir just until combined.
- Gently fold in 1 cup cheese and corn kernels.
- Divide batter evenly among the muffin cups.
- Sprinkle tops with the remaining 1/2 cup cheese.
- Bake 15-17 minutes, until golden and a wooden toothpick inserted into the center comes out clean.
- Remove muffins from the tins and cool at least 5 minutes before serving.