Every once in a while, husband and I will go to the mall to walk around and window shop. A trip to the mall always includes a stop in Williams-Sonoma, just to see what new and amazing things they have (that we usually can’t afford..). One such trip, we found a ‘Stuffed Cornbread Pan’ on sale and couldn’t pass it up.
The included recipe was for cornbread stuffed with cheese, but I was thinking bigger. Cornbread stuffed with smoked sausage. Brownies stuffed with snickers or cookie dough. Chocolate chip cookies stuffed with caramels or marshmallows. The possibilities are endless!
I used the pan for the first time the other night. Cornbread stuffed with smoked sausage, it was so good! The cornbread recipe was great and could be made and baked in a 9″ square pan. Here is the original recipe:
Buttermilk Corn Bread Squares w/ Pepper Jack Cheese
12 cubes pepper jack cheese, each 3/4 inch
2 c yellow cornmeal, preferably stone ground
1 c unbleached all-purpose flour
1/4 c sugar
4 tsp backing powder
1 tsp salt
1 1/2 c buttermilk, at room temperature
2 eggs, well beaten, at room temperature
8 tblsp unsalted butter, melted and cooled slightly
Preheat oven to 400 degrees. Grease the wells of the Stuffed Cornbread Pan
Place a cube of cheese on the spike of each well so that the top of the cheese is flush with the top of the spike.
In a large bowl, thoroughly stir together the cornmeal, flour, sugar, baking powder and salt. In another bowl, stir together the buttermilk, eggs and butter until just combined. Stir the buttermilk mixture into the cornmeal mixture until just combined. Divide the batter evenly among the wells.
Bake until the edges of the corn bread are just turning golden and a toothpick inserted just outside the center of the cornbread come out clean, about 15 minutes. Let the cornbread stand in the pan for 2 to 3 minutes. Using a small offset spatula, gently life the cornbread out of the pan. Serve warm. Makes 12 cornbread squares.