Golden Cheddar Corn Muffins

To go with soups/stews or chili.

• Ready In: 45 mins
• Yields: 10 to 12 muffins, about

Ingredients

• 1  cup cornmeal
• 1  cup  shredded sharp cheddar cheese
• 1  cup all-purpose flour
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 3  eggs
• 1 (10 ounce) can  creamed corn
• 1  cup buttermilk
• 1⁄4 cup  vegetable oil
• 2  tablespoons  chopped fresh parsley

Directions

1. Preheat oven to 400°; grease a 12-cup muffin tin.
2. In a mixing bowl, combine the cornmeal, cheese, flour, baking soda, and salt.
3. In another bowl, whisk the eggs, corn, buttermilk, and oil together; add to dry ingredients; stir just until blended.
4. Fold in parsley; spoon batter into prepared muffin tin, filling ¾ full.
5. Bake for 25-30 minutes or until tops are firm to touch.