Photo: John Cullen
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
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.
Calories 173, Protein 6g, Carbohydrates 20g, Fat 7g, Fibre 1g.
These biscuits freeze well for up to 2 weeks; simply thaw, then warm in a 350°F oven before serving.
Originally published in the October 2010 issue. Photo by John Cullen.
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