Cheesy Cornbread Muffins

I started with the recipe on the back of the cornmeal bag and started tweaking it. The
original recipe had ¼ cup sugar, no cheese, and oil instead of butter.

1 cup (5 oz) stone-ground cornmeal

1 cup (5 oz) all-purpose flour

1 tb baking powder

½ tsp salt

1 cup milk

1 egg, beaten

4 tb (½ stick) unsalted butter, melted

½ cup (2 oz) grated cheddar cheese

1. Grease a 12-cup muffin tin and preheat the oven to 425°F.
2. Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl. Whisk until completely blended together.
3. Combine the milk, egg, butter, and cheese in a smaller bowl, and mix until well-combined.
4. Pour the wet mixture into the dry and stir gently until just combined. (A dry streak of flour or two is ok.)
5. Divide the mixture evenly into 12 muffin cups and bake until the tops are starting to brown and a toothpick comes out clean, 15-20 minutes. Turn out immediately onto a wire rack. Serve warm.