We love these easy muffins! 1 cup corn meal, 1/2 cup self-rising flour, pinch of salt, one beaten large egg, 1/4 (scant) cup whole milk, 3/4 cup cheddar cheese. Using a 24 count muffin tin (non stick) Pre heat oven 425 F. In a mixing bowl add all ingredients, stir and do not over-mix batter, scoop into each muffin well and bake 12-14 minutes or until golden brown.
Serve and enjoy!
Cheryl “Cheffie Cooks” Wiser.
See YOU!
Cheryl "Cheffie Cooks" Wiser 
Perfect…looks delicious! I hope you are doing well my friend!
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Hello Antonio-yes doing well-don’t stay away from blogging too long now-okay?!!! xxoo
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Gotta love cornmeal! 🍓
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Yes a southern tradition Gail! xx
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Beautiful muffins, I loved a corn muffin warm with some butter. Oh I can just imagine how good these are.
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Yum-o Suzanne and so easy to make-they usually disappear quickly here LOL xo
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Oooh yes, dripping with lots of butter, yumm!
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ooooooh-yes!!! xoxo ccc
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