Saturday, March 2, 2013

Cheese-Filled Corn Muffins

Have you noticed how catalogs are getting up with the times recently by offering other content to set them apart from others? For instance the Crate & Barrel catalog has a section called "get the download" where you get free books, apps and music to use in conjunction with their products.  Another catalog that has caught on is William-Sonoma. They provide recipes--some which feature their products and some you could make even if all your kitchen paraphernalia is from Target.

This month, the William-Sonoma catalog had an intriguing recipe for mini cheese-filled cornbreads.  Excited about the melty-creamy quality of Fontina in my recent recipe pizzaccherri, I was interested to try these so I made sure to have the ingredients on hand for the week.

When Friday finally pulled around I had the chance.  I only keep white cornmeal at home so I picked up some yellow in the bulk section at the grocery store. The recipe calls for 1 1/2 Cups of cornmeal and can you believe that is exactly what I guessed at the store?  Amazing.

I made these two ways--cheese & rosemary and cheese & jalepeno.  Both were good and neither had an overpowering flavor. I liked the cheese in the middle and didn't need any butter.  This makes 12 large muffins. Heat leftovers for 20 seconds in the microwave before eating for the cheesiest deliciousness.

1 1/2 cups finely ground cornmeal
1 1/2 cups all-purpose flour
1 1/2 Tbs. baking powder
1 1/2 tsp. salt
2 Tbs. sugar
2 tsp. chopped fresh rosemary pr 1/2 jalepeno finely chopped, seed removed
2 eggs
1 3/4 cups buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted
5 1/2 oz. fontina cheese, cut into twelve 3/4-inch cubes
Preheat an oven to 400ºF. Spray the wells of a 12-cup muffin pan with nonstick cooking spray.

In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar and rosemary (or jalepeno)*. Make a small well in the center.

In another bowl, whisk together the eggs, buttermilk and butter until just blended. Pour the egg mixture into the well of the cornmeal mixture and gently fold until the batter is blended and no lumps remain.

Spoon about 2 Tbs. batter into each prepared well and place a cheese cube in the center of each one. Spoon the remaining batter evenly on top, covering the cheese cubes. Bake until the edges of the corn bread are golden and a toothpick inserted into the center comes out clean, about 15 minutes.

*If you want to make half rosemary and half jalepeno then don't mix it in with the dry ingredients. Instead sprinkle in the flavorings when you add the cheese.

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