Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Molten Lava Cornbread
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- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 30 min
- Yield: 10 cornbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 407
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 89 mg
- Sodium
- 342 mg
We give the delicious, humble corn casserole an elegant, party-ready upgrade. Creamy corn batter—packed with creamed corn, corn kernels and cornmeal—is spooned into jumbo muffin pans, then stuffed with a cheesy corn filling and baked to golden brown perfection. The key to the gooey, molten center is chilling the filling before stuffing until it’s firm and scoopable. Serve the cornbreads warm from the oven for the ultimate ooze.
- Level: Easy
- Total: 2 hr (includes chilling time)
- Active: 30 min
- Yield: 10 cornbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 407
- Total Fat
- 28 g
- Saturated Fat
- 15 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 6 g
- Cholesterol
- 89 mg
- Sodium
- 342 mg
Ingredients
Filling:
Batter:
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Directions
- For the filling: Melt the butter in a small saucepan over medium heat. Stir in the flour with a wooden spoon until a smooth paste forms. Whisk in the cream, then stir in the creamed corn until combined. Cook until large bubbles begin to rise to the surface, about 2 minutes. Remove from the heat and whisk in the Monterey Jack and chives until the cheese is fully melted. Pour the mixture into a heatproof bowl and refrigerate until chilled, about 1 hour.
- For the batter: Preheat the oven to 400 degrees F. Place two 6-cup jumbo muffin pans side-by-side on a baking sheet and heat in the oven for 30 minutes.
- Add the creamed corn, frozen corn, cornmeal, sour cream, butter, sugar, baking powder, whole egg, egg yolk, 1 1/2 teaspoons salt and a generous amount of pepper to a large bowl and stir until well combined.
- Carefully remove the muffin pans from the oven and heavily grease 10 of the cups with cooking spray (you will leave 2 cups empty). Spoon 1/4 cup of the batter into each greased cup. Place 1 tablespoon of the filling in the center of the batter, then top with 1/4 cup more batter. Bake the muffins in the pans on the baking sheet until lightly golden on the outside, 30 to 35 minutes.
- Transfer the muffin pans to a rack for 5 minutes. Place a cool baking sheet over the top of the pans, then invert quickly to release the cornbreads from the pans. Serve immediately.
Cook’s Note
If preparing ahead, cool the cornbreads completely in the muffin pans before refrigerating. When ready to serve, remove the cornbreads from the muffin pans and place on a baking sheet. Reheat in the oven at 350 degrees F until warmed through, about 15 minutes.
