Preheat the oven to 400°. Line two 12-cup muffin tins with paper baking cups. In a medium bowl, whisk the cornmeal with the flour, baking powder, sugar, salt, pepper and cumin.
In a large bowl, using an electric mixer, beat the butter at high speed until light and fluffy. Beat in the eggs, 1 at a time. At low speed, beat in half of the milk, followed by half of the dry ingredients. With a rubber spatula, fold in the cheese and the remaining milk and dry ingredients.
Spoon the batter into the baking cups; fill them to within 1/4 inch of the rims. Bake the muffins for 30 minutes, or until golden. Transfer to a rack to cool.
The muffins can be frozen for up to 2 weeks. Thaw the muffins and reheat before serving.
Stone-ground cornmeal is tastier and more nutritious than regular, steel-milled cornmeal because it contains some of the husk and germ. The germ contains a small amount of fat, so the stone-ground cornmeal can spoil. It should be stored in the refrigerator for no longer than four months. Bob's Red Mill is a widely available brand.
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