Corn Muffins

 

3/4 cup milk 

2 eggs

1/4 cup plain flour

1-1/4 cups cornmeal

1 tablespoon sugar

3 teaspoons baking powder

4 tablespoons softened butter

1/2 cup Jarlesberg Cheese, plus additional 

Cured ham, thinly sliced, optional 

 

Nut Pesto:

5 tablespoons olive oil 

1 pack fresh, flat-leaf parsley 

1 garlic clove 

1/2 cup walnuts

1/4 cup cashews

Salt and pepper 

​

Heat oven to 375 degrees F. Whisk together milk and eggs. In separate bowl, mix flour, cornmeal, sugar, baking powder, and butter. Add milk-egg mixture and stir. Spoon mixture into muffin cases.

 

Cut cheese into cubes and press down into mixture. Bake in center of oven about 15 minutes.

 

To make Nut Pesto: In blender or using hand blender, combine olive oil, parsley, garlic, walnuts, cashews, salt and pepper. Pulse or blend until coarsely chopped.

 

Serve corn muffins with additional cheese, Nut Pesto and thin slices of cured ham, if desired.

 

Notes: If possible, use stiff paper cups, so muffins stand up better. Cornbread can also be baked in large, round baking pan, about 20 centimeters in diameter; adjust baking time as needed until done.