Use a muffin tin to make these cheese-filled mini corn breads, which are the perfect accompaniment to a steaming bowl of chili. Although best served warm from the oven, the corn bread can be baked in advance, then reheated in a microwave or in a 250°F oven just before serving. For an over-the-top variation, fold 2 oz. of finely diced ham into the prepared batter.
Prep Time
10 minutes
Cook Time
15 minutes
Servings
12
Ingredients
1 1/2 cups finely ground cornmeal
1 1/2 cups all-purpose flour
1 1/2 Tbs. baking powder
1 1/2 tsp. salt
2 Tbs. sugar
2 tsp. chopped fresh rosemary
2 eggs
1 3/4 cups buttermilk
6 Tbs. (3/4 stick) unsalted butter, melted
5 1/2 oz. fontina cheese, cut into twelve 3/4-inch cubes
Directions
Preheat an oven to 400ºF. Spray the wells of a 12-cup muffin pan with nonstick cooking spray.
In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar and rosemary. Make a small well in the center.
In another bowl, whisk together the eggs, buttermilk and butter until just blended. Pour the egg mixture into the well of the cornmeal mixture and gently fold until the batter is blended and no lumps remain.
Spoon about 2 Tbs. batter into each prepared well and place a cheese cube in the center of each one. Spoon the remaining batter evenly on top, covering the cheese cubes. Bake until the edges of the corn bread are golden and a toothpick inserted into the center comes out clean, about 15 minutes.
Transfer the pan to a wire rack and let the corn bread cool for 5 minutes, then serve immediately. Makes 12 mini corn breads.
Williams-Sonoma Kitchen
Rated 4 out of
5 by
chefnd from
better with butterLast time I made these I thought they were dry, so this time I added 2-3 Tbsp extra melted butter. It made all the difference. I also made them in mini muffin pans because of taking them to a party, so I just cut the pieces of cheese smaller, and used pepper jack. It made about 32 minis. Still looking for a better cheese, but overall they taste great!
Date published: 2013-10-26
Rated 5 out of
5 by
ksyrah from
Easy and tastyThis recipe is not for a mini muffin pan. They are just called "mini corn breads".
Batter to standard muffin pan is perfect. Substituted bacon fat for the butter and used a high quality Fontina. Not at all bland but for more economical cheese substitutions I used pepper jack and on another occasion extra sharp cheddar.
Great for summer picnics and winter soups.
Date published: 2013-05-23
Rated 1 out of
5 by
Wubu from
Not tested wellMy mini pan looks just like your mini pan but there was way too much dough. I filled two pans,could have done three. Two TBSP batter plus cheese and a top were too much. Overflowed into cake-like. Ruined my Friday night. I double checked everything. Could not find an error.
Date published: 2013-03-23
Rated 1 out of
5 by
UpperEastSide501 from
Not well testedThere is too much batter here for a 12-cup muffin pan; standard corn bread recipes use typically 1/3 less flours and liquid, at least in my kitchen. Plus the cheese is bland, adds nothing but fat, and I would increase rosemary.
This recipe makes a dozen mega-muffins. I can't believe W-S actually tested this thoroughly.
It's not up to their usual standards.
Date published: 2013-02-09
Rated 5 out of
5 by
PRLA51 from
Excellent to accompany any hot mealWe did not add the rosemary but we used every other ingredient. They turned out delicious and will definitely repeat.
Date published: 2013-01-17
Rated 3 out of
5 by
Gertjuli from
Might be good at Super Bowl party.My husband did not like the cheese in the center. (Fontina) If I make them again, I will substitute the cheese. Might try a Monterey Jack.
Muffins were dry. Toasted them the next morning and the use of butter here improved them.
Date published: 2013-01-14
Rated 4 out of
5 by
kaski4 from
Nice with soupThese were easy to make but they made way more than the 12 mini muffins. I made those and then a pan of 12 regular size to freeze. Used gruyere because I had some.
Date published: 2013-01-13
Rated 4 out of
5 by
ndchef from
Delicious with soupThese are easy to make, and delicious. Loved the rosemary. The cheese was a nice surprise biting in, just want the rest of the cornbread a little moister. I wanted to put butter on them, but didn't because of the cheese. They went beautifully with a black chickpea soup.
