Ingredients:
5 tablespoons unsalted butter, melted and cooled; plus 1 tablespoon softened
2 cups cornmeal
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup corn
1 ¼ cups buttermilk
1 large egg
1 ¾ cups grated sharp cheddar cheese, divided
Directions:
- Grease muffin cups with softened butter.
- Mix together cornmeal, salt, baking powder, and baking soda in large bowl.
- In separate bowl, combine corn, buttermilk, egg and melted butter with whisk. Add in flour mixture, and stir until just mixed. Stir in 1 ½ cups cheese.
- Pour batter into muffin cups and top with remaining cheese. Bake for 20 minutes, or until muffins are golden brown.
- Remove from pan and let cool on wire rack.