- 1 1/2 cups finely ground white cornmeal
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs, lightly beaten
- 2 1/4 cups buttermilk
- 1/4 cup freshly grated sharp Cheddar cheese
- 1 tablespoon chopped fresh chives
- Unsalted butter
How to Make It
Preheat oven to 425°. Combine first 3 ingredients in a large bowl. Whisk eggs and buttermilk into cornmeal mixture, stirring vigorously until smooth. Stir in cheese and chives. Pour batter into a greased (with unsalted butter) 12-cup muffin tin.
Bake at 425° for 13 minutes or until lightly browned. Cool in pan on a wire rack 5 minutes. Remove from pan to rack; cool 5 minutes.