Extra Old Cheddar Cornbread Muffins

These moist, savory muffins are the perfect accompaniment to a bowl of soup or crisp salad.


  • ¾ cup cornmeal
  • 1 cup spelt or whole wheat flour
  • 15 ml baking powder
  • ½ tsp kosher salt
  • 2 tsp brown sugar, packed
  • 1 egg
  • 1 cup milk
  • 2 Tbsp unsalted butter, melted
  • 2 Tbsp chopped sun dried tomatoes, soaked in warm water and drained
  • 2 green onions, sliced
  • ¾ cup Bothwell Extra Old Cheddar, grated


  1. Preheat oven to 425 degrees F.
  2. Grease a muffin tin.
  3. In a medium bowl, combine the cornmeal, flour, baking powder, salt and sugar, mixing well.
  4. Make a well in the center.
  5. In another bowl mix together the egg and milk.
  6. Stir in the melted butter; sun dried tomatoes, green onions and cheese.
  7. Pour the wet ingredients into the well and stir to moisten.
  8. Divide the mixture into 9 muffin cups and pour a little water in the remaining cups.
  9. Bake for 8 to 10 minutes. Cool for 3 minutes before removing from tin.