Stuffed Corn Bread Muffins

By ctaubenheim

Ingredients

• Stuffing Ingredients:
• 2/3 cup vegetable oil
• 1/2 cup white sugar
• 1/4 cup packed dark brown sugar
• 2 eggs, at room temperature
• 3/4 cup milk or buttermilk, at room temperature
• 1 tsp salt
• 1 1/2 cups all purpose flour
• 3/4 cups yellow corn meal
• 1 tsp baking powder
• 1 tsp cumin
• 1 tsp black pepper
• 1/2 tsp cayenne pepper
• 1 cup shredded zucchini, optional
• 3/4 cup frozen corn kernels, thawed
• 1 cup cream cheese, at room temperature
• 1/3 cup finely chopped fresh cilantro
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Details

Preparation time 40mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 400. Lightly grease one jumbo muffin pan or Texas size muffin tin. In a bowl, cream oil and sugars. Beat in eggs, milk and salt. Mix flour, cornmeal, baking powder, cumin and cayenne pepper in another bowl. Stir flour mixture into egg mixture until well combined. Fold in zucchini (if using) and corn kernels. IN another bowl, thoroughly mix cream cheese, cilantro, garlic powder, salt and pepper until well blended. Spoon 1/3 cup of batter into each muffin tin. Scoop about 2 ounces of the cream cheese mixture and roll into the size of a golf ball, then place in the center of each tin. Pour more batter into each tin to fill amost to the top. Bake for 20-25 minutes until tops are golden brown.