Description
Stuffed with cream cheese and topped with a splash of red pepper jelly, these Chili Cheese Cornbread Muffins are packed with Southern charm.
Ingredients
Scale
- 1 1/4 cups flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 egg
- 1/4 cup melted butter
- 1 ear of fresh corn, kernels removed
- 1/4 cup cream cheese spread – rolled into 1 teaspoon balls, then chilled
- 1/4 cup red pepper jelly, reserved for top
Instructions
- Preheat oven to 400° F (200°C). Prep 12 – cup muffin tin with non-stick spray, smeared with butter, or lined with paper muffin cups.
- Mix the dry ingredients together; form a well in the center, add milk, eggs & butter. Mix wet ingredients together then lightly fold (3 or 4 times) with dry ingredients, then add kernel corn. Mix lightly to combine until just moist.
- Muffins like a light hand, mix ONLY until moist and handle very little, this will ensure a tender, moist result.
- Fill muffin tins/cups 1/3 full; with spoon form a slight well in the center of each muffin, roll approximately 1 teaspoon of cream cheese between the palms of your hands to from a loose ball, then place in divot of batter.
- Spoon batter to cover cream cheese filling; be sure that the batter seals around the cheese, then make another small divot on the top of the muffin. Spoon approximately 1 teaspoon of red-pepper jelly into that hallow.
- Bake in a preheated 400* oven for 15 – 20 minutes (depending on the size of your muffin tray). Be sure your rack is in the center of the oven.
Notes
To brown evenly, set timer for 12 minutes, then turn tray front to back and finish baking time. Works every time.
Pair with a chive scrambled eggs cooked low & slow, or a leg of barbecued chicken or a rack of ribs, or a tall glass of iced coffee.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American