Month: November 2010

Cheddar-Onion Corn Muffins
1 cup flour
1 cup cornmeal
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
2 large eggs (beaten)
1 1/4 cup buttermilk
4 tbls. butter (melted)
1 1/4 cup green onions (sliced thinly)
1 cup grated sharp cheddar cheese

Mix the dry ingredients in one bowl and the wet in another. Add the wet to the dry, mix, then add the onions and cheese, mix. Line a muffin tin with cupcake papers and spoon the mix into the papers. Bake at 375F for about 25 minutes

They’re just as good the second day, either plain or cut in half, warmed in the toaster oven, and lightly buttered.