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Savory: Chevre-Stuffed Green Chile Corn




Source of Recipe


Carolyn Ranker


List of Ingredients




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 egg
1 (4-ounce) can roasted, diced green chiles
6 to 8 ounces goat cheese


Recipe



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. Add the egg. Beat lightly with a fork until blended.

Pour the liquid ingredients into the dry ingredients. 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!

YIELD: 12 Muffins