Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 2 tbsp (25g) granulated sugar
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1.5 cups (170g) sharp cheddar cheese, shredded
  • 1 cup (240ml) buttermilk, room temperature
  • 1 large egg, room temperature
  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 tsp (5ml) honey

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a standard 12-cup muffin tin thoroughly with butter or non-stick baking spray.
  2. In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Stir in the shredded cheddar cheese until the cheese is evenly coated in the flour mixture.
  3. In a separate bowl, whisk the egg and buttermilk until combined. Slowly pour in the melted butter and honey, whisking constantly.
  4. Pour the wet ingredients into the dry mixture. Using a rubber spatula, gently fold the batter together until just combined; stop when no streaks of dry flour remain.
  5. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full. Bake for 12–15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean.