Cheesey Corn Muffins

Cheesey Corn Muffins
These make a great luncheon roll served with soup.

1 2/3 cups all purpose flour
1 1/3 cups cornmeal
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 eggs
1 1/2 cups buttermilk
1 can (14oz.) creamed corn
1/4 cup melted butter
1 1/2 cups shredded cheddar cheese
paprika to garnish

Preheat oven to 375F and grease 16 muffin pans. Stir together flour, cornmeal, baking powder and soda, and salt. In separate bowl, beat eggs, blend in buttermilk, creamed corn and butter. Blend wet ingredients into dry ingredients. Sprinkle with 1 cup cheese and mix until moistened. Spoon into greased muffin pans. Sprinkle with remaining cheese. Dust with paprika. Bake for 25 minutes or until firm. Cool before removing from pans.