Cheese Corn Muffins

Cheese Corn Muffins

• 3/4 cup all-purpose flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 tablespoon sugar
• 1/2 cup yellow cornmeal
• 1 cup shredded Cheddar cheese
• 1 egg, beaten
• 3/4 cup milk
• 2 tablespoons melted shortening

Combine flour, baking powder, salt, and sugar; stir in cornmeal and shredded cheese. Make a well in center of dry ingredients; add beaten egg, milk, and the melted cooled shortening. Stir just until dry ingredients are moistened. Fill greased 2-inch muffin cups 2/3-full. Bake at 400° for 20 to 25 minutes, or until nicely browned. Makes about a dozen corn muffins.

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