Spicy Corn Muffins With Irish Cheddar Cheese

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Entered for safe-keeping, per reggie dwork (bread-bakers), this is adapted from nathalie dupree and cynthia grubart's southern biscuits.""

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Steps

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Preheat oven to 425 degrees f.

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Butter 12 standard muffin cups.

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Combine cornmeal , flour , sugar , baking powder , baking soda , salt and cayenne pepper in a bowl.

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In a separate bowl , whisk together buttermilk , egg and butter.

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Add buttermilk mixture to the cornmeal mixture and stir just until combined.

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Gently fold in 1 cup cheese and corn kernels.

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Divide batter evenly among the muffin cups.

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Sprinkle tops with the remaining 1 / 2 cup cheese.

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Bake 15-17 minutes , until golden and a wooden toothpick inserted into the center comes out clean.

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Remove muffins from the tins and cool at least 5 minutes before serving.

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Ingredients

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yellow cornmeal, all-purpose flour, sugar, baking powder, baking soda, salt, cayenne pepper, buttermilk, egg, unsalted butter, cheddar cheese, fresh corn kernels