Spoon Bread Corn Muffins

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.