Pimento Cheese-Stuffed Corn Muffins

Creamy pimento cheese gets stuffed into these savory cornbread muffins. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3jZvMdi Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pimento Cheese-Stuffed Corn Muffins Recipe courtesy of Food Network Kitchen Total: 55 min Active: 20 min Yield: 12 muffins Level: Easy Ingredients 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 (see Cook's Note) 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 Directions Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of 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, about 20 minutes. 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. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together. Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes. Cook's Note When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Copyright 2017 Television Food Network, G.P. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #FoodNetwork Pimento Cheese-Stuffed Corn Muffins | Food Network https://youtu.be/T3Su9YR6q30