Post image for Cheese-Centered Mini Corn Breads

Cheese-Centered Mini Corn Breads

by Chef Megan Joy on January 10, 2013

Well, my house is in dire need of cleaning but I’m going to procrastinate by uploading this new blog post first. Yesterday the beloved Christmas tree came down, and was put to rest back in the mountains where we cut it. Of course it left its mark everywhere in the form of a zillion pine needles. May it rest in peace.

January has been kind of chilly for us. I do appreciate the warm Colorado sunshine on days that I venture outdoors. As you can see below, we’ve had a decent snowfall so far this winter, and plenty of ‘powder’.

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These mini corn breads come to us courtesy of the new Williams-Sonoma catalog. Thanks to the rosemary and fontina cheese, they are a bit more sophisticated than your typical cornbread muffin. They bake up tall and unlike most cornbread, they also manage to stay moist.

For the gooey cheese center, you have to time these with your meal. Bake them last, so when you serve them they are piping hot and melty.

I can’t think of a better accompaniment to a steaming bowl of soup after a long day spent outdoors in the mountains.

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How to make this high altitude adjusted recipe:

Cheese-Centered Mini Corn Breads
Adapted from Williams-Sonoma January 2013 catalog

Cheese-Centered Mini Corn Breads
Recipe type: High Altitude
 
Ingredients
  • 1½ cups finely ground cornmeal
  • 1½ cups all-purpose flour
  • ¾ tablespoon baking powder
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh rosemary
  • 2 eggs
  • 2 cups buttermilk
  • 6 tablespoons (3/4 stick) melted butter
  • 5½ oz fontina cheee, cut into twelve ¾" cubes
Instructions
  1. Preheat your oven to 350 F. Grease a 12-cup muffin pan with nonstick cooking spray.
  2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, black pepper, sugar, and rosemary.
  3. Add the eggs, buttermilk, and melted butter; whisk until just blended.
  4. Spoon about 2 tablespoons of batter into each prepared muffin cup.
  5. Cover with the cheese cubes, pressing down on each slightly.
  6. Spoon the remaining batter evenly over the tops, covering each cube.
  7. Bake until the edges are golden brown, about 15 minutes.
  8. Serve immediately, but be careful because the centers will be very hot.
  9. Makes 12 muffins.

Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the baking powder to 1 1/2 tablespoons and reduce buttermilk to 1 3/4 cups.

{ 2 comments… read them below or add one }

kelley {mountain mama cooks} January 11, 2013 at 7:24 am

These look amazing! Funny, I made rosemary-cheddar corn muffins last night though mine didn’t’ have a pool of cheese in the center. Obviously, I’ve been doing things wrong :)

Reply

Chef Megan Joy January 11, 2013 at 12:33 pm

I think we should combine ours so they have double cheese!

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