Recipe: Cheesy Corn Muffins

Cheesy Corn Muffins

2 cups Self-Rising Cornmeal Mix
2 cups (8 oz.) grated sharp cheddar cheese
1 1/4 cups milk
1 large egg, beaten
1/4 cup (1/2 stick) butter or margarine, melted

Preheat oven to 375 degrees. Lightly coat 12 muffin cups with cooking spray.

Stir together cornmeal mix and cheese; make a well in the center and set aside.

In a separate bowl, stir together milk, egg and butter. Pour into center of dry ingredients all at once. Stir just until moistened. Fill muffin cups 3/4 full.

Bake 18-20 minutes or until golden and a wooden pick inserted in the center comes out clean. Cool in muffin cups for 10 minutes. Loosen edges from sides of muffin cups and remove. Serve warm.