Cheesy Cornbread topped with Jalapeno & Sour Cream
This recipe I made with my cooking club girls in mind. We all love cheese and we all love spice and this little bite of heaven has both of those. The jalapeno part is optional if you don’t like spice just leave it off as a topping. The dollop of sour cream adds a little more moisture but you could also do warm honey and butter and that would be delicious, too. So make the cheesy cornbread as base for what you like on top.
When I lived in Berkeley, California – oh so many years ago now – there was a little bread shop that sold cheese and fresh bread and let me tell you it was heaven walking there. And of course it was aptly named – The Cheeseboard. One of my favorite things to buys was this kind of light and airy cheese bread that had crunchy bits at that he corners. I would slice it open and use for a sandwich or a breakfast roll stuffed with eggs and fresh tomatoes. Anyway…I’m getting all nostalgic here but these little mini bites remind of that era. With the little bit of extra cheese layered on top as they bake they get those crispy edges that we all crave. So go ahead and be generous.
For the base of the corn bread recipe itself I use a finely grated Parmesan as one of the cheeses, just to give it a more complex background flavor. The other two cheeses I use are an aged white cheddar and a good quality pepper jack cheese. Both came from Rumiano Cheese Company, which makes delicious creamy cheeses by the way, and were in my local grocery store. When you buy a block of cheese and grate it yourself you get a creamier texture and they melt better because there are not stabilizers in the cheese like there are when you buy pre-shredded. Just a tip but do what is easiest for you.
And one final cook’s note – these are really best fresh from the oven or at the very least re-warmed. Timing is important. It’s like any bread it starts to lose it’s airiness and moisture the longer they sit out.
Preheat oven to 375 and grease a mini-muffin tin. In a large mixing bowl combine the flour and cornmeal with the other dry ingredients. In a separate bowl whisk together the egg and milk. Melt the butter. Add the wet ingredients to the dry and then the butter and stir until just combined but not overmixed. Gently fold in 3/4cup of the grated aged white cheddar and 1/2 cup of the pepper jack cheese. Fill the muffin tins equally (about 1/2 to 3/4 full) and then shred a little more cheese on top. Bake for 18 minutes and remove. Let cool slightly and then pop them out and top them with sour cream and thin slice of jalapeno or honey and softened butter.
So good with homemade chili! Just sayin’
- 1 cup all purpose flour
- 1 cup fine grind cornmeal
- ½ cup grated parmesan cheese
- 1 Tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoons salt
- 1 egg
- 1 cup whole milk
- 8 Tablespoons unsalted butter, melted
- ¾ cup grated aged white cheddar
- 3/4 cup grated pepper jack cheese, divided into ½ cup and ¼ cup
- 1 jalapeno thinly sliced (optional)
- Sour cream (optional)
- Softened butter and honey (optional)
- Preheat oven to 375 degrees and grease a mini muffin pan. In a large bowl add the flour, cornmeal, parmesan cheese, sugar, baking powder and salt and whisk to combine. Set aside.
- In a medium bowl combine the egg and milk and whisk to combine. Add the wet ingredients to the dry ingredients and then add in the melted butter and fold in the white cheddar and ½ cup of the pepper jack cheese. Mix with a rubber spatula gently to combine, do not over mix.
- Fill muffin tins evenly, about ¾ full, and top with remaining pepper jack cheese. Bake for 18 minutes or until just set. Remove and let cool and serve with a dollop of crème fraiche or sour cream and sliced jalapeno if you like.