1 1/2 cup Baking Free gluten-free All Purpose Flour (186 g)
1 1/2 cup finely ground cornmeal (check to be sure it's gluten-free)
1 1/2 tablespoon baking powder
1 1/2 teaspoon salt
2 tablespoons sugar
2 teaspoons chopped fresh rosemary
1 3/4 cup buttermilk
6 tablespoons unsalted butter, melted
8oz cheddar cheese, cut into 48 small cubes
pinch of cayenne pepper, if desired
Preheat oven to 375 degrees F. Prepare mini-muffin pans with cooking spray. Set aside.
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.
In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, salt, sugar and rosemary. Make a well in the center.
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.
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.
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.