Cheddar
Pecan Corn Muffins
When
we were putting this together, folks thought this was a really strange
combination. When they tried them, they decided that “wonderful”
was a more appropriate adjective than “strange”. These were
especially good warm with butter and a tart jam. (Cherry jam was our
first choice although red currant was very good also.) There’s
something about the sweet fruity taste of jam that seems to bring out
the best in cornbread crunchiness.
Cheddar
Pecan Corn Muffins
Ingredients
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 teaspoon white pepper
1 1/4 cup shredded cheddar cheese
3/4 cup chopped pecans
or walnuts
2 large eggs
1 cup milk
1/4 cup butter, melted
Directions
Preheat the oven
to 425 degrees.
1. In a medium bowl,
mix the dry ingredients together, the cornmeal, flour, sugar, salt,
baking powder, and white pepper. Add the cheese and nuts.
2. In another bowl, whisk two large eggs. Add the milk and melted butter.
3. With a spatula, mix the dry ingredients into the liquid mixture.
Stir until just combined. Spooned the batter into ten to twelve well-greased
muffin tins.
4. Bake for ten minutes until done. Let the muffins sit in the tins
for a few minutes and then remove them to wire racks to cool.
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