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Cornmeal Cheddar Muffins
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1 cup cornmeal
1 cup shredded old cheddar cheese
1 cup all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
1 can (10 oz.) creamed corn
1 cup buttermilk
1/4 cup vegetable oil
In large bowl, stir together cornmeal, cheese, flour baking soda and salt. Whisk together eggs, corn, buttermilk and oil; stir into dry ingredients until just combined. Spoon into 12 well-greased muffin tins. Bake in 400 F oven for 25-30 minutes or until tops are firm to the touch.
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