Cheddar Scallion Cornbread Muffins

• 1/4 cup butter, 1/2 stick
• 1 cup scallions, white and green parts, minced fine
• 1/2 cup fresh corn kernels
• 1- 1/4 cups all-purpose flour
• 3/4 cup yellow cornmeal
• 1- 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 2 tablespoons fresh dill, minced fine
• 1/2 teaspoon fine sea salt
• 1 large egg
• 1/3 cup milk
• 1 cup sour cream
• 1 cup shredded cheddar cheese, DIVIDED, any type you like,

1. Preheat the oven to 375 degrees. Line or lightly coat a 12-cup muffin pan with cooking spray.
2. In a medium saucepan, saute the butter, onions and fresh corn until tender but not browned. Set aside to cool slightly.
3. In a large mixing bowl, whisk together the next 7 ingredients ( flour-salt). With a large rubber spatula, stir in the butter, corn and scallions. Stir just until blended.
4. In a small mixing bowl, whisk together the egg, milk and sour cream. Stir into the batter.
5. Add 1/2 cup cheese (reserve the other 1/2 for the topping) and stir just until evenly blended.
6. With a cookie scoop, fill each muffin cup 3/4 to the top. Sprinkle the remaining 1/2 cup cheese over each. Bake for 10-15 minutes or until a tester comes out clean and the cornbread is risen and golden brown. Cool in the pan 15 minutes and then transfer to a serving platter and serve warm.

butter, scallions, fresh corn kernels, flour, yellow cornmeal, baking powder, baking soda, sugar, fresh dill, salt, egg, milk, sour cream, cheddar cheese

Taken from food52.com/recipes/28503-cheddar-scallion-cornbread-muffins (may not work)