Ingredients:

  • 1 cup (120g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) milk (or non-dairy alternative)
  • ¼ cup (60ml) unsalted butter, melted
  • 2 large eggs
  • 1 cup (100g) shredded sharp cheddar cheese (or cheese of choice)
  • Extra shredded cheese for topping
  • Fresh herbs (like chives or parsley) for garnish

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
  2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt until well combined.
  3. In another bowl, combine the milk, melted butter, and eggs. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Gently mix with a rubber spatula until just combined (dont overmix).
  5. Gently fold in the shredded cheese until evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about ¾ full. Optional: sprinkle extra cheese on top.
  7. Bake in the preheated oven for 20-25 minutes, or until muffins are golden and a toothpick inserted into the center comes out clean.
  8. Remove from the oven and let cool in the muffin tin for 5 minutes before transferring to a wire rack.