¾ cup cornmeal
1 cup all purpose flour
15 ml baking powder
½ teaspoon kosher salt
2 teaspoons brown sugar, packed
1 egg
1 cup milk
2 tablespoons unsalted butter, melted
2 tablespoons chopped sun dried tomatoes, soaked in warm water and drained
2 green onions, sliced
¾ cup Bothwell 2 Year Old Cheddar Cheese, grated

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

Adapted from The Definitive Canadian Wine and Cheese Cookbook by Gurth Pretty and Tony Aspler, Whitecap Books