Dill and Cheddar Corn Muffins

Serves 12
  • 1 1/2 cups flour
  • 1/2 cup yellow cornmeal
  • 2 tbsp. sugar
  • 1 tbsp. baking powder
  • 2 tsp. dill weed
  • 1 tsp. kosher salt
  • 1 cup milk
  • 2 eggs, lightly beaten
  • 1/2 cup unsalted butter, melted and cooled
  • 1 1/2 cups (about 6 oz.) shredded sharp Cheddar cheese

In large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, dill and salt. Stir in milk, eggs and butter just until combined; fold in cheese. Scoop batter into muffin pan lined with paper baking cups; let rest 20 min. Bake in a preheated 350° oven until golden and a toothpick inserted in the center of a muffin comes out with just a few moist crumbs attached (20-22 min.). Cool in pan on a wire rack for 10 min. Remove from pan; serve warm or at room temperature.