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.