Categories: Muffins, Side Dish

Ingredients

• 1 cup cornmeal
• 1 cup shredded sharp cheddar cheese
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 (10 ounce) can creamed corn
• 1 cup buttermilk
• 1/4 cup vegetable oil
• 2 tablespoons chopped fresh parsley

Directions

1. Preheat oven to 400°; grease a 12-cup muffin tin.

2. In a mixing bowl, combine the cornmeal, cheese, flour, baking soda, and salt.

3. In another bowl, whisk the eggs, corn, buttermilk, and oil together; add to dry ingredients; stir just until blended.

4. Fold in parsley; spoon batter into prepared muffin tin, filling ¾ full.

5. Bake for 25-30 minutes or until tops are firm to touch.

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