by Kate Heyhoe
On the outside, these golden brown cornbread muffins look very traditional, but crack one open to reveal a light, airy white cloud of tangy goat cheese. A mild hint of roasted green chiles permeates the batter, which gets a better crust by being baked directly in the muffin tin rather than in paper liners. If your goat cheese comes in logs, they'll cut easier if frozen overnight then allowed to thaw slightly before cutting into 12 equal portions.
1 cup yellow corn meal
1 cup all purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 (4-ounce) can roasted, diced green chiles
6 to 8 ounces goat cheese
Heat oven to 400 degrees F. Grease a 12-cup muffin tin.
Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Measure the milk and oil into a measuring cup and add the egg. Beat lightly with a fork until blended. Pour the liquid ingredients into the dry ingredients, and add the green chiles. Mix just until blended.
Fill the muffin cups about 1/2 full. Slice the goat cheese into 12 equal portions. Place one portion on top of each muffin. Top each muffin with the remaining batter. Bake about 20 minutes, or until the edges are golden brown. Let muffins cool in pan on rack 10 minutes before removing. Serve warm or at room temperature—these muffins are so tasty they don't need butter!
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Copyright © 1998, Kate Heyhoe. All rights reserved.
This page created 1998. Modified November 2006.
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