The top is the best part of the muffin, right? Enjoy this cheesy cornbread tops with a steaming bowl of chili on top of soup, or snack on them as they are.
Ingredients
-
1 cup
all-purpose flour
-
1/2 cup
cornmeal
-
1 1/2 tsp
baking powder
-
1/2 tsp
salt
-
3/4 cup
milk
-
1
egg
-
2 tbsp
butter
, melted
-
2/3 cup
shredded old
cheddar
Instructions
- Preheat oven to 400°F. In a large bowl, whisk together flour, cornmeal, baking powder and salt.
- In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined.
- Drop dough in 8 mounds onto a parchment-lined baking sheet. Bake in centre of preheated oven for about 12 minutes or until firm to the touch.
Tip
These biscuits freeze well for up to 2 weeks; simply thaw, then warm in a 350°F oven before serving.
Nutrition (per piece)
- Calories
- 173,
- Protein
- 6 g,
- Carbohydrates
- 20 g,
- Fat
- 7 g,
- Fibre
- 1 g,
Originally published in the October 2010 issue. Photo by John Cullen.
