Blue Cheese Honey & Shallot Cornbread Muffins

Ingredients

1 cup all-purpose flour

¼ cup Bellisari’s Blue Cheese Honey and Shallot Spread

3/4 cup cornmeal

2 - 3 tablespoons sugar

2 ½ teaspoons baking powder

¾ teaspoon salt

2 eggs, beaten

1 cup milk

¼ cup cooking oil or melted butter

½ cup thawed whole kernel corn

¼ cup Bellisari’s Blistered Jalapeno & Fig Spread

 

Directions

Preheat oven to 400F. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and salt; set aside.  In a small bowl combine eggs, milk, and oil and Bellisari’s Blue Cheese Honey and Shallot Spread. Add egg mixture all at once to flour mixture. Stir just until moistened. Add corn and blue cheese to batter and stir to combine. Divide batter among greased muffin tin and bake for 15-17 minutes at 400 degrees F until toothpick inserted in center of muffins comes out clean. Allow to cool in pan for 3 minutes and then remove from muffin tin. Cool on wire rack. Serve warm or at room temperature. Drizzle with Bellisari’s Blistered Jalapeno & Fig Spread.   Makes 12 pieces.