Originally published in the October 2010 issue. Photo by John Cullen.
Cheddar Cornbread TopsBy Today's Parent
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8 cornbread tops
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.
- 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
- 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.
These biscuits freeze well for up to 2 weeks; simply thaw, then warm in a 350°F oven before serving.
Nutrition (per piece)
- 6 g,
- 20 g,
- 7 g,
- 1 g,