These cheddar chive cornmeal muffins are a wonderful idea for a Sunday brunch.
Trivia: Chives, a mild flavored cousin of the onion, is sometimes thought of as a herb rather than a vegetable.
Cheddar Chives Cornmeal Muffins Recipe
Tip: A half can of corn is equal to about 3/4 cup.
Tip: You can substitute sour milk for buttermilk, if desired. Add a bit of vinegar to 1/4 cup of sweet milk and it will sour.
1/2 cup yellow cornmeal
1/2 cup flour
1 tbsp sugar
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/4 cup buttermilk
2 tbsp Extra Virgin Olive Oil
1 egg, large
3/4 cup canned creamed corn
2 tbsp chopped fresh chives
1 tbsp chopped, drained sun dried tomatoes, packed in oil
1/4 cup chopped red onion
1/4 cup grated aged white cheddar cheese
Preheat the oven to 400 °F.
Combine the cornmeal, flour, sugar, baking powder, soda and salt and mix.
In a separate bowl, mix together the buttermilk, oil and egg. Mix well. Mix in the corn, then mix in the chives and sun-dried tomatoes.
Take the bowl containing the flour mixture. Make a hole in the center. Dump the buttermilk mixture in the hole all at once. Stir until the dry ingredients are just blended, but do not over mix.
Put the batter into a 24-cup mini muffin pan, like the Baker's Secret Basics Nonstick 24-Cup Muffin Pan
Sprinkle the topping on the tops of the muffins, distributing it equally.
Bake in preheated oven for 15 minutes or a little more. Touch the top lightly to see if it springs back. The muffins are done when it does.
If you prefer, you can double this recipe and cook the cheddar and chive cornmeal muffins in a standard 12-cup size muffin tin.
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