Cheddar Corn bread Muffins

I’ve been on a bit of a quest this week.  The oldest of my girls just started JK and is taking snack to school.  A lunch bag was requested and a fancy snack container.  So were treats and candy.  The first two, I was happy to oblige but candy for snack at school is where I draw the line.  Doesn’t she know I that I blog about food??!!  Doesn’t she know I have a reputation to uphold?!?!  .. Doesn’t she know that I’d get in trouble with the teacher?

So, yeah .. fear of getting yelled at by the kindergarten teacher.  Not quite the same fear as when I was 4 but still sufficient that I’m hesitant to pack anything that could get me ‘called out’.  I needed something that didn’t contain nuts or kiwi (there’s also a kid with a kiwi allergy in her room).  Something she’d eat.  We’ve sent mini-pitas with ‘wow-butter’ and Goldfish crackers and fruit but I really wanted something that was made with a little extra ‘Mumma love’.  I dug into my recipe books and started brainstorming some ideas of foods that could go to school with my kiddo that I’d be proud of when she opens her lunchbag. It took a while but I finally remembered how fantastic these corn bread muffins are.  We’ve made them a few times before to accompany pork ribs or pulled pork.  They’re buttery and hearty enough to fill up her tummy and sturdy enough to hold-up in a lunch bag.  With a sprinkle of cheddar, they’re appealing to the kids and manage to contain a bit of protein – without a nut in sight.

Cheddar Corn bread Muffins

adapted from Joy of Cooking

1 1/4 cups yellow cornmeal
3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
2 eggs, beaten
3 tablespoons melted butter
1 cup buttermilk
1/3 cup milk
1 cup grated cheddar cheese
Have all ingredients at room tempearture, about 70F.  Preheat the oven to 425 F.  Grease the muffin tins with butter, oil, or bacon drippings.  Place in the oven until sizzling hot.  Whisk dry ingredients (the first 6 ingredients) together in a bowl.  Combine the eggs, melted butter, and buttermilk together with a fork.

Add wet ingredients to dry ingredients and combine with a few rapid strokes.  Stir in the cheese.  Scrape the batter into the hot pan.  Bake 15 – 18 minutes.  Brush the tops of the muffins with any remaining melted butter.

You might notice that while these corn muffins are sturdy and seem kind of ‘basic’ that you just can’t stop at one.  They’re sort of sneaky these muffins.  Enjoy with caution!

P.S. – Got any other good ideas for school snack you can share with me?  Let me know in the comments.  And thanks!

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