Queso Cornbread Lava Cakes
Cornbread is an essential side dish for many, but we figured we'd push the cornbread envelope a little further by turning it into small cakes. That wasn't enough though, so we also pushed a cheese ball in the batter, so the cornbread cake turned into a next-level queso lava cake. Unbelievable? Well, you better believe it. Try out the recipe – you'll thank us!
Equipment
- Muffin pan
- Mixing Bowl
- Hand mixer
Ingredients
- 4 oz cream cheese
- 0.5 stick butter, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1-2 tbsp salsa
- 2.67 cups flour
- 1.33 cups yellow corn meal
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tbsp salt
- 1.5 cups whole milk
- 0.5 cup vegetable oil
- 2 eggs
- 4 tbsp chives
- 3 oz chipotle peppers, drained and diced
- sour cream for garnish
- fresh basil leaves or parsley for garnish
Instructions
- For the queso filling, add the cream cheese, softened butter, shredded cheddar, and shredded Monterey Jack to a mixing bowl and mix everything using a hand mixer. Then add 1-2 tablespoons of salsa.
- Use an ice cream scoop to form 6 balls and put them in the freezer for at least 4 hours.
- Preheat the oven to 400°F and prepare the cornbread batter. Add the flour, corn meal, baking powder, salt, milk, oil, eggs, chives, and finely chopped chipotle peppers to a bowl and mix until well combined.
- Grease and flour a muffin pan and fill each mold halfway with cornbread batter. Push a frozen queso ball into the batter in each mold and fill them up with the rest of the batter. Put the pan in the oven and cook for 25 minutes.
- Flip the queso cornbread lava cakes over while still hot and garnish with sour cream, salsa, and fresh cilantro or basil.
