Thanksgiving is just around the corner, and many of us are busily planning the big meal.
These muffins are a savory take on cornbread, and provide a nice balance to all of the sweet side dishes being served.
Corn, Cheddar and Sun-dried Tomato Muffins
Makes 12 large muffins
Combine ½ cup cake flour, 1 cup yellow cornmeal, 1/2 tablespoon baking powder, 1 ½ tablespoons sugar, ½ teaspoon salt, and ½ teaspoon black pepper in a large mixing bowl.
Add 6 oz. grated sharp cheddar cheese, ¾ cup chopped reconstituted sundried tomatoes*, and ½ cup thinly sliced scallions and toss.
In a separate bowl, whisk together 1 ½ cups of warm milk, 1 ½ sticks of melted butter, 1/3 cup vegetable oil and 1 egg.
Add the wet ingredients to the dry ingredients and mix well.
Fill greased muffin tins up to the rim with batter, and bake at 400 degrees until the tops start to brown, about 20-25 minutes.
*Do not use oil packed sundried tomatoes. Buy the dry ones, and soak them in warm water for about 15 minutes or until they become soft and plump.
photo: Glasshouse Images