Cheddar Cornbread Tops

Cheddar Cornbread Tops

The top is the best part of the muffin, right? Enjoy this cheesy cornbread tops with a steaming bowl of chili on top of soup, or snack on them as they are.


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup milk
  • 1 egg
  • 2 tbsp butter , melted
  • 2/3 cup shredded old cheddar


  • Preheat oven to 400°F. In a large bowl, whisk together flour, cornmeal, baking powder and salt.
  • In another bowl, whisk together milk, egg and butter. Pour over flour mixture and stir to combine. Stir in cheese until evenly combined.
  • 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.

These biscuits freeze well for up to 2 weeks; simply thaw, then warm in a 350°F oven before serving.

Nutrition (per piece)

  • Calories
  • 173,
  • Protein
  • 6 g,
  • Carbohydrates
  • 20 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,

Originally published in the October 2010 issue. Photo by John Cullen.


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