Queso Cornbread Lava Cakes

2018-03-30
  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 50m
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Ingredients

  • 6 ounces processed cheese, such as Velveeta, at room temperature
  • 2 ounces cream cheese, at room temperature
  • 2 tablespoons unsalted butter, at room temperature, plus more for serving
  • 2 canned chipotles in adobo
  • Nonstick cooking spray, for the ramekins
  • 1 cup all-purpose flour, plus more for dusting (see Cook's Note)
  • 1/2 cup white cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg

Method

Step 1

Combine the cheese, cream cheese, butter and chipotles in a large bowl and beat with an electric mixer until smooth. Scoop the cheese mixture into 4 balls on a baking sheet using a medium ice cream scoop. Freeze until hard, about 1 hour.

Step 2

Preheat the oven to 400 degrees F. Spray 4 tall 8-ounce ramekins (ours were 2 inches tall on the outside and 3 1/2 inches wide) with nonstick cooking spray and dust lightly with flour. 

Step 3

Whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk together the milk, oil and egg in a small bowl. Whisk the wet ingredients into the dry until smooth. 

Step 4

Put 2 tablespoons of the batter into each prepared ramekin to coat the bottom. Put one cheese scoop in the middle of the batter in each ramekin, making sure there is a 1/4-inch border all the way around the cheese mixture (you do not want it to touch the sides). Divide the remaining batter among the ramekins and place on a baking sheet. Bake until puffed and slightly golden around the edges, about 25 minutes. Let cool 5 minutes. Invert onto a plate, top with a pat of butter and serve. 

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