The Taco Bar Part 2

Pre-Taco Snacks: Cheddar Corn Muffins

About 3 hours before guests arrived, I realized we wouldn't be eating until quite late, because some of the guests could only get there at about 7-7:30. I needed something to hold over my hungry guests other than alcohol! The last thing I felt like serving was chips and salsa, because that's sort of like the same stuff you'd eat during the meal. So I decided to go for a favourite of my mom's while I was growing up, cheddar corn muffins. The only trouble was, I didn't have a good corn muffin recipe. So I did what I always do in that case: went to all-recipes.com. I love that site, because of the comments and reviews. If 2 491 people rate it at five stars, it can't be so bad. And that was the case with this corn bread recipe. All I did was add cheese and turn them into muffins. 

Here's the recipe (Makes about 40 mini corn muffins):

• 1/2 cup butter
• 2/3 cup white sugar
• 2 eggs
• 1 cup buttermilk
• 1/2 teaspoon baking soda
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon salt

Then

• 1 cup of shredded sharp cheddar cheese

The recipe got pretty fancy with its directions. You can check them out here. I didn't think they were necessary. I just whisked together the butter, melted, and the sugar. Then I dumped in the rest of the wet ingredients, followed by the dry. Easy! Then I added half my cheese. I suppose you could also add chilis and chopped ham at this point if you wanted to, but that wasn't what I was going for, I wanted a more delicate flavour with all the taco bar fixin's to come!

I scooped the batter into greased mini muffin tins, topped with a few shreds of cheddar, and popped them in the oven for 15 minutes on 375° F, and a toothpick came out perfectly clean.