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- 2 tablespoons butter
- 1 large (about 4 ounces before peeling and trimming) shallot, finely chopped
- 2 cups (8 1/2 ounces) unbleached all purpose flour
- 1/2 cup corn meal (harina de maíz)
- 1/4 cup granulated sugar
- 1 tablespoon double acting baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups (eight ounces by weight) coarsely shredded Cheddar cheese
- 2 large room temperature eggs
- 1 cup milk
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
View Full Recipe at Karen's Kitchen Stories
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