Because everyone loves a molten chocolate cake, we decided the world needs a savory one too. This tender cornbread muffin is filled with spicy, gooey cheese that flows like lava when you cut into it.
| Level: | Easy |
| Total: | 1 hr 50 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 6 ounces processed cheese, such as Velveeta, at room temperature
- 2 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature, plus more for serving
- 2 canned chipotles in adobo
- Nonstick cooking spray, for the ramekins
- 1 cup all-purpose flour, plus more for dusting (see Cook’s Note)
- 1/2 cup white cornmeal
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Instructions
- Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.
- Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour.
- Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth.
- Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 622 |
| Total Fat | 40 g |
| Saturated Fat | 15 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 16 g |
| Cholesterol | 115 mg |
| Sodium | 1197 mg |
Reviews
To all the pseudo-foodies that say Velveeta isn’t real cheese: it IS, and it’s SPECTACULAR! Any cheese expert will assure you of its authenticity. But if your snobbery persists, I suggest you add baking soda before melting whatever conspicuously overpriced cheese it is that meets your high standards, otherwise it will turn into an oily mess.
These were delicious! I understand some folks’ issue with the much maligned Velveeta, but processed cheese just melts easier. Any strong flavored cheese mixed with a larger amount of cream cheese works beautifully…I make a Keto-friendly cauliflower Mac n cheese at my Cafe, that’s just cream cheese, shredded cheddar and heavy cream. So try that. It’s really really good! Thanks for the person that posted this recipe!
Not a review but a question. Can you use the boxed Jiffy Cornbread/ muffin mix? An I’d like to make them in a large muffin tin so I can have more smaller so I thought make the cheese balls smaller to adjust to the size of the tin. What do you think?
What other cheese can I use instead of this nasty processed cheese they use in this recipe ?
Not a review yet..would like to use yellow cornmeal,OK? Prefer using muffin tins though I have white oven 2inch cups..Advice?Thanks.
Velveeta isn’t cheese-no way!!!!