Cheese Stuffed Mini Cornbread Muffins–Yum!

Chili and cornbread are a winter tradition in my family.  Even as we went gluten-free, I realized that with little modification, such as using Baking Free flour, I could continue using my recipe for cornbread and continue with this tradition.   For years my husband and our sons have made big batches of chili for Sunday dinners while they watch football on the T.V.  This frees my time up so I can shop, enjoy some of my girlfriends company and, perhaps, even go to lunch or a matinee (chick flick, of course).  In my head I claimed that my boys were having meaningful guy-time, just as I was having meaningful girl-time.

Fortunately, the whole family enjoys cooking and the boys grew up to continue the tradition even while in college.  Football season or later into the winter, Sunday afternoon is dedicated to simmering a wonderful pot of chili, which is enjoyed by all.  I usually whisk together the cornbread in a hurry and all is enjoyed greatly.

For one of my first recipes for 2018, I share here a new addition to the tradition–cheese stuffed mini muffins.  These are no more difficult than a pan of cornbread and add a new dimension to the meal.  An added plus is that they are truly yummy!  It makes 48 mini muffins so there are some leftover for late-night snacking, too.  If you and your family enjoy this winter dinner–chili and cornbread–give this recipe a try and let me know how you like it.

Stay warm and stay gluten-free!  Here is to a healthy 2018!

Cheese Stuffed Mini Corn Muffins
 
Ingredients
  • 1½ cup Baking Free gluten-free All Purpose Flour (186 g)
  • 1½ cup finely ground cornmeal (check to be sure it's gluten-free)
  • 1½ tablespoon baking powder
  • 1½ teaspoon salt
  • 2 tablespoons sugar
  • 2 teaspoons chopped fresh rosemary
  • 2 eggs
  • 1¾ cup buttermilk
  • 6 tablespoons unsalted butter, melted
  • 8oz cheddar cheese, cut into 48 small cubes
  • pinch of cayenne pepper, if desired
Instructions
  1. Preheat oven to 375 degrees F. Prepare mini-muffin pans with cooking spray. Set aside.
  2. Prepare cheese. I cut a block about 1-inch high, into four equal pieces. Then cut each piece into 12 equal (small) cubes. Be sure they are small enough to have cornbread dough completely surround and cover cube of cheese. Set aside.
  3. In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, sugar and rosemary. Make a well in the center.
  4. In another bowl, whisk together the eggs, buttermilk and butter. Pour this mixture into the dry ingredients and stir gently until everything is blended--no lumps.
  5. Spoon about 1 scant tablespoon batter into the mini-muffin cups. Place 1 cube of cheese in each. Finally.top the cheese with one teaspoon of batter. Be sure to cover the cheese cube completely. Bake for about 10 minutes. Muffins will be golden on edge and a toothpick to the center will come out clean.
  6. Let muffins cool in the pan for about 5 minutes. Take the muffins from the pan and serve immediately. The muffins will have a small hole where the cheese was and the cheese will have melted into the muffin.

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