Cheddar and Green Onion Corn Muffins

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I am so excited about a square muffin pan I found at a garage sale...notice the square muffins in the picture :)  I changed this recipe a little bit by using green onions in place of fresh chives that the original recipe called for.  So you could use either or.  The original recipe is from a blog called Simply Scratch.  These muffins are very good!!! -Kristin

1/2 cup flour

1/2 cup yellow corn meal

2 tablespoons sugar

1 tablespoon butter, melted

1 teaspoon baking powder

1 teaspoon kosher salt

1/4 teaspoon baking soda

1  egg

1 cup milk

1 cup shredded cheddar cheese

3/4 cup frozen corn (thawed and patted dry if frozen)

2 tablespoon green onions or fresh chives, chopped

• Preheat the oven to 425 degrees and grease a 12 cup muffin tin.
• In a medium bowl combine the corn meal, flour, sugar, baking powder, kosher salt and baking soda. 
• Make a well in the center of the dry ingredients. In the center of the well; add the egg, milk, melted butter, corn and onions.
• Mix just until everything starts to come together, then stir in the cheddar cheese. 
• Spoon the corn batter evenly into the prepared muffin pan.
• Bake for 10-15 minutes or until tops are lightly golden. Let cool in pan for a few minutes before removing them. 
• Store the corn muffins in an airtight container for one to two days.