1. Combine the milk and 1/3 cup (70 grams) of the cornmeal in the medium Stir Crazy bowl.
   
2. Microwave on high power in 30-second bursts, stirring between each, until the mixture thickens into the texture of porridge, 1 1/2 to 2 minutes.
3. Let cool for at least 20 minutes.
   
   
   
4. Meanwhile, heat the olive oil in Deep Cut over medium heat. Add the leeks and cook, stirring often, until soft and very fragrant, 6 to 9 minutes.
5. Remove from the heat and let cool for at least 10 minutes.
6. As the leeks and cornmeal mixture are cooling, set a rack in the middle of the oven and preheat to 425 °F.
7. Lightly coat the wells of a Stud Muffin with nonstick pan spray.
8. Combine the remaining cornmeal, flour, sugar, baking powder, baking soda, salt, and garlic powder in a large bowl.
9. In a separate large bowl whisk together the cooled cornmeal mixture, leeks, sour cream, melted butter, and eggs.
10. Add the wet ingredients into the dry and stir with a rubber spatula until a shaggy dough forms. Fold in the cheese and chives.
    
    
    
11. Using a large cookie scoop (or a ¼ 1/4-cup measure), portion the dough into the wells of Stud Muffin so they are filled to the top.
12. Bake until the tops are light golden brown and a toothpick inserted into the center comes out clean, 13 to 16 minutes.
13. Serve immediately.
    

Note: I like to use extra- sharp cheddar cheese to make these muffins, but just about any semi-firm grating cheese will work well. Colby, Gouda, and Gruyère would all work great in this recipe.