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Cheddar Corn Muffins

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Submitted by: Mariann Raftery from Scarsdale, NY

1-1/2 c. all-purpose flour
1-1/8 c. cornmeal
3/4 c. sugar
3/4 t. baking soda
1-1/2 c. sour cream
2 eggs, beaten
3/4 c. butter, melted and slightly cooled
1-1/2 c. shredded Cheddar cheese

In a large bowl, mix together flour, cornmeal, sugar and baking soda. Add sour cream, eggs and melted butter. Stir with a wooden spoon until mixed well. Add cheese; mix again. Spoon batter into paper-lined muffin cups, filling 2/3 full. Bake at 375 degrees for 20 to 25 minutes, until lightly golden. Serve warm or cooled. Muffins freeze well. Makes about 1-1/2 dozen.

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