Ingredients:

  • 1 cup (120g) yellow cornmeal
  • 1 cup (125g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 2 tbsp (25g) granulated sugar
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (240ml) whole milk, room temperature
  • 1 large (50g) egg, room temperature
  • 1 tbsp (21g) honey
  • 1 ½ cups (170g) sharp cheddar cheese, shredded

Instructions:

  1. Preheat your oven to 400°F (200°C). Grease a 12-cup muffin tin with cooking spray or line with paper liners.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar until no lumps remain.
  3. Create a well in the center of the dry ingredients. Pour in the melted butter, milk, egg, and honey.
  4. Using a spatula, gently fold the mixture together until just combined. Stop as soon as the flour streaks disappear to avoid overmixing.
  5. Fold in 1 cup of the shredded cheddar cheese.
  6. Spoon the batter evenly among the 12 muffin cups, filling each about ¾ full.
  7. Sprinkle the remaining ½ cup of cheese evenly across the tops of the muffins.
  8. Bake for 18–22 minutes until the edges pull away slightly from the sides and the tops are deep golden brown.
  9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.