Preheat the oven to 400°F. Line a 12 cup muffin pan with paper baking cups.
In a medium bowl, whisk together the cornmeal, gf flour, baking powder, sugar, salt, pepper and cumin.
In a separate large bowl, beat the butter with an electric mixer until light and fluffy. Beat in the eggs, one at a time. Reduce the speed of the beaters and beat in half the milk and the oil, followed by half the dry ingredients. With a wooden spoon, fold in the cheese, the remaining milk and the remaining dry ingredients. Spoon the batter into the baking cups (the batter will be thick), fill them to within 1/4 inch of the tops of the muffin cups. Bake for 30 minutes or until golden. Transfer muffins to a rack to cool.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.