These delectable muffins featuring Sargento® Cheddar Cheese are the perfect accompaniment to soups—especially chili. They are simple to make and a delight to eat. Pack the leftovers for tomorrow’s lunch.
Ingredients
Directions
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt; mix well. Stir in cheese. Add buttermilk, eggs and butter and chilies; mix just until dry ingredients are moistened. Spoon batter into 12 paper-lined muffin cups. ( about 1/3 cup batter for each).
- Bake in a preheated 400°F oven 16 minutes or until golden brown and wooden pick inserted in center comes out clean. Transfer muffin pan to a wire rack; let stand 5 minutes. Remove muffins from pan; serve warm or at room temperature.
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