Cheddar Cornbread Muffins

Cheddar cornbread muffins make the perfect side to any soup or chili. Try switching things up by subbing in your favourite herb for the sage!

Difficulty

Intermediate

Yield

1 dozen

Ingredients

1 cup milk1/4 cup butter, melted1 egg1 cup cheddar cheese, grated1 cup cornmeal1 cup flour1 tablespoon sugar1 tablespoon chopped fresh sage (optional2 teaspoons baking powder1 teaspoon salt

Equipment

Measuring cupsMeasuring spoonsWhiskWooden spoonSmall panGraterMuffin tinCooking spray (optional)

Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat oven to 375 F. Spray a muffin tin with cooking spray.

Grate the cheese using a grater. Reserve about ¹⁄₂ cup for topping the muffins.

In a small saucepan over medium heat, melt the butter and allow it to cool slightly.

Measure the milk and crack an egg into a bowl.

Remove the green leaves from the sage and chop finely.

Measure out the flour, cornmeal, baking powder, salt and sugar. Whisk together until combined. Add the milk, egg, and butter. Stir just until all the flour is incorporated.

Fold in the sage and grated cheese, except for the ½ cup.

Divide batter into the muffin tin and top with the remaining cheese.

Bake 20-25 minutes or until golden brown and toothpick inserted in the centre comes out clean.