1 3/4 c. flour
1/3 c. cornmeal
1 Tbsp. baking powder
1/2 tsp. salt
1/4 tsp. pepper
1 1/4 c. (5-oz.) Wisconsin Sharp Cheddar Cheese
, shredded, divided
1 c. milk
3 Tbsp. grainy mustard, optional
6 Tbsp. butter, melted
1 Tbsp. mixed herbs, chopped fresh, or 1 tsp. dried
Preheat oven to 350° F. In large bowl mix flour, cornmeal, baking powder, salt and pepper. Add 1 cup of Wisconsin Sharp Cheddar Cheese; toss. In small bowl whisk milk, egg and mustard. Add to flour mixture with butter and herbs. Mix just to blend. Spoon into 10 paper-lined or buttered 2 3/4-inch muffin tin cups. Sprinkle tops with remaining cheese. Bake for 20-25 minutes, until springy to the touch and pick inserted into centers of muffins comes out clean.
Makes 4 servings.
Recipes and images courtesy of © 2013 Wisconsin Milk Marketing Board, Inc.
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