Recipes

Salted Corn Muffins with Beer Cheese Icing

Salted Corn Muffins with Beer Cheese Icing

Corn Muffins

  • 1 C cornmeal
  • 1 C flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 C full-fat milk
  • 1/3 C butter, melted
  • 1/4 tsp salt
  • A pinch of ground cayenne pepper

Instructions for Corn Muffins
In a bowl, mix the cornmeal with plain flour, cayenne pepper, salt and baking powder separately, Beat the egg lightly. Pour in the milk, cooled butter and mix until smooth. Mix the wet ingredients with dry ingredients. Use a 12-hole muffin tin, and evenly distribute the batter. Bake for about 20 minutes at 200 degrees C (390 F)

Icing

  • 8oz Original Hall’s beer cheese
  • 8 oz cream cheese
  • 1 T sour cream
  • 1 T honey

Instructions for Icing
Mix all ingredients together on low with mixer. Blend until smooth. After icing the cornbread muffins, drizzle a little more honey on top.

 

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