Posted by: marthabernie | May 29, 2015


I keep cornmeal in the cupboard and use it from time to time.  I don’t make corn bread the way my mother did (no sugar and usually some buttermilk).  I prefer a corn bread or corn muffin with a little sugar.  I will sometimes use a quick corn muffin mix and add a couple of tablespoons of sugar or Truvia.  However, this recipe is fast and simple and adds the element of  Cheddar cheese into the mix.


2 cups self rising flour

1/2 cup yellow cornmeal

3 tablespoons sugar

1-1/4 cups buttermilk

2 large eggs

1-1/2 cups shredded sharp Cheddar cheese

Preheat oven to 400 degrees F.  Spray 24 miniature muffin cups with nonstick baking spray with flour (or use paper baking cups).  In a medium bowl, combine flour, cornmeal, and sugar.  Add buttermilk and eggs, stirring until just combined.  Mixture will be lumpy.  Stir in cheese.  Spoon batter into prepared muffin cups, and bake for 10 to 12 minutes or until edges are lightly browned.  Let muffins cool in pan for 5 minutes.  Serve warm.  Makes 2 dozen miniature muffins.

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