Fool 'Em Twices
From keni 13 years ago
- 1 hour to make
- Serves 6-12
So named because you'll first fool your guests with this savory, spicy, cheesy corn muffin "frosted" with mashed potatoes but then when they take that first bite, they'll find surprise #2. A flavorful meatball hidden inside!
Ingredients
For corn Muffins
- 1 1/4 cup cornmeal shopping list
- 1 1/2 cups unbleached all-purpose flour shopping list
- 1T baking powder shopping list
- 1t favorite season salt blend shopping list
- 2 eggs shopping list
- 1-1 1/2 cups buttermilk shopping list
- 2T honey shopping list
- 1 stick butter, melted shopping list
- 1-3 jalapenos, diced(to taste..I used 4 :) shopping list
- 1 onion, diced shopping list
- 2 cups fresh or frozen corn shopping list
- 1 cup cheese, shredded(to taste: Monterey Jack, Cheddar, colby, Havarti, etc) shopping list
- fresh ground pepper shopping list
For meatball Middles
- 1lb lean ground meat(beef, venison, lamb, turkey, chicken or any combo of the above) shopping list
- 1 cup fine breadcrumbs shopping list
- 1T Worcestershire sauce shopping list
- 1T whole grain mustard shopping list
- 6oz fresh mushrooms, diced shopping list
- 2T butter shopping list
- kosher or sea salt and fresh ground pepper shopping list
For Toppings
- About 3 cups prepared mashed potatoes(preferably with garlic and butter :) shopping list
- finely shredded cheese, gravy, paprika or colored salts for garnish(I used cheese and black salt! :) shopping list
How to make it
For Muffins
- In large bowl, combine cornmeal, flour, baking powder and season salt.
- In smaller bowl, beat eggs lightly and add buttermilk and melted butter
- In one more bowl, combine onion, jalapeno, corn and cheese See Photo.
- Add egg mixture to the flour mixture and stir until just combined. Do not over mix.
- Fold in veggie/cheese mixture and combine.
- Set aside as you prepare the meat mixture.
For Meatball Middles
- Saute mushrooms in butter for about 10 minutes until cooked through. If you leave these only lightly cooked, they will likely render too much liquid while baking in the muffins.
- Combine all the rest of the ingredients, then the slightly cooled mushrooms, adding more breadcrumbs or milk to get a texture right to form meat balls.
- Form about 2 full T of mixture per meatball(you should yield 12, I did, exactly :)
- Brown meatballs briefly over medium heat in heavy pan(I just used the same cast iron I had just cooked the mushrooms in) until browned on both sides. About 2-3 minutes per side See Photo
To Create Muffin with Middles
- Spoon corn muffin batter into bottom of 12 jumbo muffin tins which have been lightly brushed with oil, to about 1/3 the way up the cup.
- Place a meatball in the center of each muffin See Photo. Cover with more muffin mixture, trying to fill a lil more than 3/4 full See Photo.
- **If you have extra muffin mix, just bake them in regular muffin tins for a tasty muffin to eat with another meal or at breakfast!
- Bake at 350-30-40 minutes until muffins are lightly browning firm. See Photo
- Remove pan to baking rack and let cool about 5 minutes before removing from pan. See Photo
- Carefully run toothpick, chopstick, etc, around edges of each muffin and carefully remove each muffin to the cooling rack.
- Spread prepared, warm mashed potatoes over tops of muffins to resemble frosting and garnish with desired garnishes.
- Serve drizzled with gravy, too, if desired!
- (the "ride" my brain took to get to this creation should be documented, somewhere, for science to study, it was that messed up! But, the first blame goes to LTH, a foodie friend, and her cookie dough cupcake wonder recipe! ;)
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