Corn muffins filled with perfectly melted Jarlsberg® cheese is a highly versatile dish, perfect for lunch, a little evening snack or even to bring in your backpack for those long hiking trips in the mountain. To add a little extra flavor, simply add some homemade nut pesto and your favourite cured ham.
Ingredients
- 2 eggs
- 2 dl milk
- 1/2 dl plain flour
- 3 dl cornmeal
- 1 tbsp sugar
- 3 tsp baking powder
- 1 tsp salt
- Pinch of white pepper
- 4 tbsp softened butter
- 100 g Jarlsberg® cheese
- 5 tbsp olive oil
- 1 pack of fresh flat-leaf parsley
- 1 garlic clove
- 1 dl walnuts
- 1/2 dl cashew nuts
- Salt and pepper
Nut pesto
Here is how you do it
Pre-heat the oven to 220 °C. Whisk together the milk and eggs.
In a separate bowl, mix the flour, cornmeal, sugar, baking powder and butter. Add the liquid and stir. Spoon the mixture into muffin cases. If possible, use stiff paper cups, so the muffins stand up better.
Cut the cheese into cubes and press them down into the mixture. Bake in the centre of the oven for about 15 minutes. This cornbread can also be baked in a large round baking tin, about 20 cm in diameter.
Combine the ingredients for the nut pesto in a blender or using a hand blender. Pulse or blend until coarsely chopped. Serve the corn muffins with extra Jarlsberg® cheese, nut pesto and thin slices of cured ham, if desired.
For this recipe you can use Jarlsberg® Original, Lite or Special Reserve.
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