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 1 egg 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.