2/3 c. milk
1/2 c. cornmeal
1/2 c. cooked rice
1/2 c. grated sharp cheddar cheese
1 egg, well beaten
1 tbsp. melted butter
1/2 c. sifted all-purpose flour
3 tsp. baking powder
1/2 tsp. salt

Heat oven to 400 degrees. Scald milk and pour over cornmeal. Let stand 10 minutes. Stir in rice. Add cheese, egg and butter and mix lightly just to blend.

Sift flour, baking powder and salt together and add, stirring with a fork just to blend. Spoon into 8 large greased muffin cups. Bake about 25 minutes (makes 8).

P.S. Muffin Batter should be lumpy. Stir with a fork just enough to dampen flour. If over-mixed they will be tough, poorly shaped with tunnels inside.