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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 25 |
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Camilla Saulsbury Ingredients:
1 cup all-purpose flour |
1 cup quick-cooking hominy grits |
1 teaspoon baking powder |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 tablespoon sugar |
1 egg |
1 1/2 cups buttermilk |
1/3 cup unsalted butter, melted |
1/2 teaspoon hot pepper sauce |
1 1/2 cups shredded sharp cheddar cheese, divided |
2 tablespoons minced fresh chives |
Directions:
1. Preheat oven to 400°.
2. Grease a 12-cup muffin pan.
3. In a bowl, whisk together the flour, grits, baking powder, baking soda, and salt.
4. In another bowl, whisk together the sugar, egg, buttermilk, butter, and hot pepper sauce.
5. Add the egg mixture to the flour mixture and stir until just blended.
6. Gently fold in 1 cup of the cheese and chives.
7. Divide batter equally among prepared muffin cups.
8. Sprinkle with the remaining cheese.
9. Bake in preheated oven for 20-25 minutes or until a pick inserted in the center comes out clean.
10. Let cool in pan on wire rack for 3 minutes, then transfer to rack to cool.
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