2½ cups King Arthur Unbleached All-Purpose Flour
½ cup stone-ground cornmeal
¼ cup sugar
2 tablespoons baking powder
1 teaspoon salt
2 cups Cabot Sour Cream
1 teaspoon baking soda
3 eggs, lightly beaten
¾ cup milk (1%)
8 ounces Cabot Sharp Cheddar, grated (about 2 cups), divided
¼ cup chopped fresh sage
PREHEAT oven to 425°F. Butter two 12-cup muffin pans.
MIX together flour, cornmeal, sugar, baking powder and salt in a large bowl. In medium bowl, combine sour cream and soda and stir until frothy. Add eggs and milk, mixing well.
ADD sour cream mixture to dry ingredients and stir in gently just until blended. Fold in 1¾ cups of cheese and sage.
FILL each muffin cup about ⅔ full and top with remaining cheese.
BAKE for about 25 minutes or until nicely browned.