Stuffing Corn Muffins With Pimento Cheese Is A Match Made In Heaven

Corn muffins are delicious. Pimento cheese is delicious. Mixing the two is a match made in heaven. It’s like angels bestowed this pairing upon us, and I truly can’t stop thanking them for it.

Food Network created this delicious pimento cheese-stuffed corn muffin recipe, and it’s safe to say I’m addicted. The cheesy, muffin-y goodness it just too hard to resist.

Wanna learn how to make them? Here’s what you’ll need.

• 2 cups shredded sharp yellow Cheddar (about 8 ounces), at room temperature
• 4 ounces cream cheese, at room temperature
• 3 tablespoons finely chopped drained pimentos 
• 2 tablespoons grated onion
• 1/8 teaspoon cayenne pepper, plus more for dusting
• Kosher salt and freshly ground black pepper
• Nonstick cooking spray, for coating the muffin tin
• 1 1/2 cups yellow cornmeal 
• 1 1/2 cups all-purpose flour 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 1/4 cups buttermilk
• 1 stick (8 tablespoons) unsalted butter, melted 
• 1 large egg plus 1 yolk, lightly beaten together

Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and pepper in a mixing bowl until combined and creamy.

Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold. Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.

Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl, then…

Check out the rest of the recipe on the Food Network website by clicking here.