Cheddar and Chive Corn Muffins

I'm grateful that after 2 1/2 years of blogging I still get excited every time I log on to share a recipe with you. That this project hasn't become a chore. Some days I'm frustrated by a poor photo or feel like I've run out of words to say. There are nights when dinner turns out far from delicious and others when cooking is the last thing I want to do. But despite the occasional upsets, I love this. And I'll be continuing as long as that passion exists.

Today's recipe is particularly good. Fantastic, actually. I like cornbread- especially with a bowl of spicy chili. But not all cornbread is equally yummy. It can't be too bitter or too sweet. And it can never be dry. These muffins manage that delicate balance perfectly. Savory, sweet, and moist. With chunks of corn and flecks of chive. And melted Cheddar cheese. The kind of thing you can't stop eating. The kind of recipe that makes me love what I'm doing!

Cheddar and Chive Corn Muffins

INGREDIENTS
1/2 cup white whole wheat flour
1/2 cup cornmeal
2 Tbsp. honey or organic cane sugar
1 Tbsp. butter, melted
1 tsp. baking powder
1/4 tsp. baking soda
1 tsp. kosher salt
pinch freshly ground black pepper
1 egg
1 cup buttermilk
1 cup Cheddar cheese, grated
3/4 cup fresh or frozen corn kernels
2 Tbsp. fresh chives, chopped

DIRECTIONS
1. Preheat oven to 425 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine flour, cornmeal, baking powder, baking soda, salt and pepper. Make a well in the center and add the honey or sugar, butter, egg, buttermilk, corn, and chives. Mix just until everything comes together. Fold in the cheddar.

3. Spoon the batter into the prepared muffin pan. Bake in preheated oven for about 12 minutes, until the tops are lightly browned and a toothpick inserted into the center of a muffin comes out clean. Remove from the pan to cool on a wire rack. Serve warm.

Makes 10-12 muffins.

(Adapted from Simply Scratch)