2 cups cornmeal
2 cups flour
2 tbsp plus 2 tsp baking powder
2 tbsp sugar
1 1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 (rounded) tsp cumin
1 tbsp minced fresh basil
2 sticks unsalted butter – softened
2 large eggs
2 cups milk
3 cups shredded gouda cheese
Preheat oven to 400. Grease or line 2 12 cup muffin tins.
Combine all dry ingredients, including basil – set aside.
In large bowl beat butter until light and fluffy. Beat in eggs 1 at a time. At low speed beat in half of the milk, then half of the dry ingredients. With rubber spatula fold in the rest of the milk and the dry ingredients – stir in cheese. Do not over mix.
Spoon batter into baking cups – I like to add a bit more grated cheese to the top and a sprinkling of freshly ground salt and pepper.
Bake for 30 minutes, or until golden and pulling away from the tin. Transfer to a rack to cool.
Fantastic served with soup (try Roasted Potato Fennel Soup!) on a cool night.