Spicy Corn Muffins With Irish Cheddar Cheese

• 1 14 cups yellow cornmeal
• 34 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 12 teaspoon baking soda
• 1 teaspoon salt
• 12 teaspoon cayenne pepper
• 1 cup buttermilk
• 1 egg
• 6 tablespoons unsalted butter, melted
• 1 cup aged irish cheddar cheese, grated
• 1 cup fresh corn kernels or 1 cup thawed frozen corn kernels
• 12 cup aged irish cheddar cheese, grated (for sprinkling on top of muffins)

1. Preheat oven to 425 degrees F. Butter 12 standard muffin cups.
2. Combine cornmeal, flour, sugar, baking powder, baking soda, salt and cayenne pepper in a bowl.
3. In a separate bowl, whisk together buttermilk, egg and butter.
4. Add buttermilk mixture to the cornmeal mixture and stir just until combined.
5. Gently fold in 1 cup cheese and corn kernels.
6. Divide batter evenly among the muffin cups.
7. Sprinkle tops with the remaining 1/2 cup cheese.
8. Bake 15-17 minutes, until golden and a wooden toothpick inserted into the center comes out clean.
9. Remove muffins from the tins and cool at least 5 minutes before serving.

yellow cornmeal, flour, sugar, baking powder, baking soda, salt, cayenne pepper, buttermilk, egg, unsalted butter, aged irish cheddar cheese, fresh corn kernels, aged irish cheddar cheese

Taken from www.food.com/recipe/spicy-corn-muffins-with-irish-cheddar-cheese-511546 (may not work)