Double Corn And Cheese Muffins

• 1 1/2 cups flour
• 23 cup stone-ground yellow cornmeal
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk
• 5 tablespoons unsalted butter, melted
• 1 cup canned, frozen or fresh corn kernels
• 1 cup grated cheddar cheese (about 3 ounces by weight)

1. Preheat oven to 400 degrees.
2. Butter 12 large muffin cups.
3. In a mixing bowl combine the flour, cornmeal, sugar, baking powder and salt.
4. In a separate bowl beat the eggs lightly, then whisk in the milk and melted butter.
5. Make a well in the dry ingredients and pour in the egg mixture.
6. Stir gently, just until combined.
7. Stir in the corn and cheese.
8. Spoon the mixture into the muffin cups, filling each about three-fourths full.
9. Bake the muffins for 15 minutes, then reduce the heat to 375 degrees and bake 10 minutes longer, until the tops are golden brown and spring back when touched lightly.
10. Cool the muffins in the pans on a rack for five minutes, then transfer to a basket and serve at once.

flour, stoneground yellow cornmeal, sugar, baking powder, salt, eggs, milk, unsalted butter, corn kernels, cheddar cheese

Taken from cooking.nytimes.com/recipes/732 (may not work)