BLUE CHEESE CORNBREAD MUFFINS

 This is a BH&G recipe.

1 cup all-purpose flour

¾ cup cornmeal

2 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

2 eggs, beaten

1 cup milk

¼ cup cooking oil or melted butter

½ cup thawed whole kernel corn

4 ounces crumbled blue cheese

Honey (optional)

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.

In a small bowl combine eggs, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Add corn and blue cheese to batter and stir to combine. Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then remove from muffin tin. Cool on wire rack. Serve warm or at room temperature. If desired, drizzle with honey. Makes 12 pieces.

BH&G photo