Aged Irish Cheddar, with its sharpness and full-bodied flavor, offers the perfect balance to sweet corn.
Serves: 12Save Share
1 1/4 cup yellow cornmeal
3/4 cup all-purpose flour
2 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup buttermilk
1 large egg
6 tablespoon unsalted butter, melted
1 1/2 cup grated aged Irish Cheddar cheese, divided
1 cup fresh corn kernels
Preheat oven to 425F. Butter 12 standard muffin cups.
Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl. Whisk together buttermilk, egg and butter in a separate bowl. Add buttermilk mixture to the cornmeal mixture and stir just until combined. Gently fold in 1 cup cheese and corn kernels.
Divide batter evenly among the muffin cups. Sprinkle tops with the remaining 1/2 cup cheese. Bake 15 to 17 minutes, until golden and a wooden pick inserted into the center comes out clean. Remove muffins from the tins and cool at least 5 minutes before serving.