Cornbread Muffins with Melty, Cheesy Center

Cornbread muffins are the perfect things to serve with soups and chili for casual entertaining. This recipe is just how I like my cornbread- moist, a tiny bit sweet with a crunchy crust. And if you want to make them cheesy, press a cube of cheese into the center of the muffin before baking for an ooey gooey cheesy center. You are going to want save this one to make again and again.

Makes 6 Muffins (can easily be doubled)

1 egg
1/2 cup sour cream
4 Tablespoons butter, melted
2/3 cup whole milk
2/3 cup flour
1/2 cup cornmeal
3 Tablespoons sugar
1 Tablespoon Baking Power
1/2 teaspoon salt
1 inch cheese cubes (we use cheddar)

Preheat oven to 400 degrees and grease your muffin tin.

In a medium bowl add the egg, sour cream, melted butter and milk and whisk it together.

In a separate medium bowl combine the flour, cornmeal, sugar, baking powder and salt.

Combine your dry and wet ingredients. Fill your muffin tins to the top with batter. Push the cube of cheddar into each muffin tin until just below the top surface. Spread the batter over the top of the cheese cube.

Bake muffins in the oven for 15 minutes. Remove from muffin tin and enjoy!