Cheddar Cornbread Tops Cooking

My family’s love of muffin tops inspired this recipe for light, savoury cheddar biscuits. Enjoy them with a steaming bowl of Chili con Carne or Lentil, Barley and Sweet Potato Soup, or on their own as a snack. These biscuits freeze well for up to 2 weeks; simply thaw, then warm in a 350°F (180°C) oven before serving.
Photo by Sylvie G.

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

25

minutes

SERVINGS

8

servings

Ingredients

  • 1

    cup (250 mL) all-purpose flour

  • 1/2

    cup (125 mL) cornmeal

  • 1 1/2

    tsp (7 mL) baking powder

  • 1/2

    tsp (2 mL) salt

  • 3/4

    cup (175 mL) milk

  • 1

    egg

  • 2

    tbsp (30 mL) butter, melted

  • 2/3

    cup (150 mL) shredded old cheddar cheese

Directions

1. Preheat oven to 400°F (200°C). In a large bowl, whisk together flour, cornmeal, baking powder and salt. 2. In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined. 3. Drop dough in 8 mounds onto a parchment-lined baking sheet. Bake in centre of preheated oven for about 12 minutes or until firm to the touch. 4. Makes 8. 5. In 1 cornbread top: 173 calories, 6 g protein, 7 g fat, 20 g carbs, 1 g dietary fibre, 127 mg calcium, 1 mg iron, 53 mcg folate

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