Ingredients
-
1/2 cup cake flour (not self-rising)
-
1 cup yellow cornmeal
-
1/2 tablespoon baking powder
-
1 1/2 tablespoons sugar
-
1/2 teaspoon salt
-
1/2 teaspoon fresh ground black pepper
-
3/4 cup chopped rehydrated sun-dried tomato (soak them in warm water)
-
1 1/2 cups warmed whole milk
-
6 ounces unsalted butter, melted and cooled
-
1/3 cup vegetable oil
-
1 egg
-
6 ounces grated sharp white cheddar cheese (1-1/2 cups)
-
1/2 cup thinly sliced scallion
Instructions
- Preheat the oven to 400 degrees F.
- Butter a 12-cup muffin tin.
- Combine the flour, cornmeal, baking powder, sugar, salt, and pepper in a large mixing bowl and mix well.
- Add the cheese, sun-dried tomatoes, and scallions and toss well.
- Whisk together the warm milk, melted butter, oil, and egg in a separate bowl.
- Add the wet ingredients to the dry and mix together just until a soft dough forms.
- (Be careful not to overmix the dough.) Fill the prepared muffin cups to the rim with batter.
- Bake until the tops start to brown slightly, 20 to 25 minutes.
- Cool for 2 to 3 minutes, then turn out onto a wire rack to cool.
- Serve warm or at room temperature.
- Cover and refrigerate for at least 2 hours or up to 2 days.