Makes 1 dozen large muffins, 20 small muffins or 1 loaf
- 3/4 cup softened butter
- 1/3 cup sugar
- 5 large eggs
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- 1 cup white cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup fresh or frozen corn kernels
- 1 cup grated Monterey Jack cheese
- 1 cup grated cheddar cheese
Preheat oven to 375 degrees F. Grease muffin tins or loaf pan well or insert paper liners or parchment paper.
In bowl, cream together butter and sugar with electric mixer until smooth. In a separate bowl , whisk together eggs and buttermilk.
In another bowl mix together the dry ingredients. Add the dry ingredients to the butter and sugar. In a separate bowl whisk together the eggs and buttermilk. Slowly mix these ingredients with the dry mixture. Stir in the corn and cheese and make sure they are evenly distributed in the batter. Divide the batter among the tins or in loaf pan and bake about 25 minutes, until just firm. Serve warm with butter.