Cheese Stuffed Corn Muffins
Photo by Mark Weinberg
MAKES
12 muffins
TAKES
Prep time: 20 minutes
Cook time: 25 minutes
Total: 45 minutes
✻ ABOUT THIS RECIPE
These muffins from my book, Savory Baking, are easy to make and so delicious. I start with my favorite, classic corn muffin. After scooping the batter into muffin pans, I press a cube of cheddar cheese into the center of each one. In the oven, the muffin bakes up lightly crisp on the outside, and so soft inside. Eat them warm to enjoy an epic cheese pull that can’t be beat.
INGREDIENTS
about 340 g / 12 ounces sharp cheddar cheese
145 g / 10 tablespoons unsalted butter, melted
45 g / 3 tablespoons neutral oil (like vegetable or safflower)
53 g / ¼ cup light brown sugar
56 g / 1 large egg, at room temperature
173 g / 1 ¼ cups yellow cornmeal
150 g / 1 ¼ cups all purpose flour
16 g / 4 teaspoons baking powder
3 g / ½ teaspoon baking soda
2 g / ½ teaspoon fine sea salt
230 g / 1 cup buttermilk, at room temperature
125 g / ¾ cup corn kernels (optional - thawed if frozen and drained well if canned)
More Savory Baking Recipes:
METHOD
1. Preheat the oven to 400°F / 205°C with the oven rack in the center. Lightly grease the cavities of a muffin pan, or line with muffin liners.
2. Cut the cheese into 12 cubes about 1 inch / 2 ½ cm wide.
3. In a medium bowl, whisk the melted butter and oil together to combine.
4. Add the brown sugar, and whisk well to combine. Add the egg and whisk well to combine.
5. In a medium bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt until well combined.
6. Add half of the dry ingredient mixture to the bowl with the butter/oil and mix with a silicone spatula to combine.
7. Add half of the buttermilk, mixing with the spatula to incorporate. Repeat this process, adding the remaining flour and buttermilk and mixing just until the ingredients are uniformly combined. If using, fold in the corn kernels.
8. Start scooping the batter into the cavities of the prepared pan, filling each cavity about halfway full. Press one of the cubes of cheese into the center of each muffin. Divide the remaining batter between the cavities to fill the molds and cover up the cheese cubes.
9. Bake for 5 minutes, then lower the temperature to 375°F / 190°C, then bake for 18-22 minutes more, until the edges are golden brown and a toothpick inserted into the center comes out clean, or with a few moist crumbs.
10. Cool at least 10 minutes before serving warm, or cool completely and serve at room temperature.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
