Cheesy Spoon Bread Muffins

Cheesy Spoon Bread Muffins 1 1/2 C. white self rising cornmeal 2 large eggs, beaten 2 C. buttermilk (regular milk can be used as well) 1/2 C. shredded sharp cheddar cheese 1 green onion, white and green parts, chopped butter Preheat the oven to 425 degrees and butter a 12 count muffin tin well, set aside. In a mixing bowl add the cornmeal, whisk in the eggs and buttermilk. This will be a very thin (runny consistency) depending on your altitude you may need to add a tad more buttermilk. Stir in the cheese and green onion. Pour the mixture into the muffin cups (completely fill each cup). Bake for 13-15 minutes or until lightly browned on top. Remove and let cool in the pan for 5 minutes. Run a butter knife around each muffin to help remove from the pan. Serve warm with butter. Makes 12 muffins.