Savory Cheddar Cheese Corn Muffins
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1-1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
pinch of cayenne pepper
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon rosemary
1-1/4 cup shredded sharp cheddar cheese
1/4 cup melted butter
1 large egg
1 cup milk
Preheat oven to 425? F. Grease 12 regular-sized muffin cups or line with paper muffin cups.
In a large mixing bowl, combine flour, cornmeal, baking powder, salt and the herbs. Stir in cheese.
In another bowl, mix together the melted butter, egg and milk. Add to the flour mixture and stir together until all is moistened. Do not overmix. Batter will be a little lumpy.
Divide into 12 muffin cups. Bake for 15 - 20 minutes, until muffins are golden and toothpick inserted in the center comes out clean. Remove to a rack to cool or serve warm.
Note:
You can also make jumbo muffins or mini muffins with this recipe. Just adjust baking time accordingly.
Reviews of Savory Cheddar Cheese Corn Muffins :
1-2 of 2 reviews
A foodie in NC Mar 24, 2010Would make this again.
Great cheesy cornbread! I'm going to keep this recipe to use again. I made half the recipe (cause I only had enough cornmeal for half) but still used a whole egg. I used whole wheat flour and it was still nice an fluffy. Yum!
RMC in Las Vegas, NV Sep 28, 2005Would make this again.
I made these yesterday to accompany spaghetti in lieu of our usual garlic bread. They were tasty and everyone liked them, including the kids who are usually finicky about anything new.
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