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.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breads/2013/01/10/cheese-centered-mini-corn-breads/