I keep feeling like it should be cool out, but when I step outside it is still hot and humid. That is what September is like in the south. However, it’s football season, and these cheese bombs are great football food. Soft and cheesy, with a crunchy top, they are quite tasty.
Using refrigerated biscuit dough makes this recipe easy. Simply flatten the biscuits, add some mozzarella, and pull all the edges up to seal. Make sure you pinch the dough tight so that the cheese stays enclosed.
Next comes a butter bath and the crunchy, garlicky topping.
Upon baking, these cheese bombs turn a beautiful golden color.
My family just loved these. They also make a great accompaniment to pizza or pasta.
Parmesan Panko-Crusted Cheese Bombs
Fluffy mozzarella filled cheese bombs topped with a parmesan, garlic, and crunchy panko breadcrumbs
- 1 16 oz. tube refrigerated buttermilk biscuits
- 1-2 Tb butter, melted
- 4 oz. mozzarella cheese, shredded
- ¼ cup panko breadcrumbs
- 2 Tb grated parmesan
- 1/8 ts garlic salt
- Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
- In a shallow bowl combine the panko breadcrumbs, parmesan, and garlic salt.
- Lay the biscuits on the parchment paper and press to flatten. Place 1-2 tablespoons of shredded mozzarella onto the center of the each biscuit. Pull the edges up and over the cheese and pinch to seal.
- Roll each cheese bomb in the melted butter, then press the top side (without the seam) into the breadcrumb mixture. Lay seam side down on the parchment paper.
- Bake on the top rack of the oven for 10 minutes or until slightly browned.
Sometimes you want an extra bite at dinner that doesn’t take too much effort. These mini cheese cornbread muffins are just that. They can be whipped up quickly and easily and add a tiny bit of something to your dinner plate.
Using a mini muffin pan produces a whole bunch of these little guys, so you have a big family there’s plenty for everyone. Or if you’re just cooking for one or two, the leftovers save nicely and can be popped in the microwave.
I used sharp cheddar cheese in these, which complements nicely with the cornmeal.
Since these were so simple, and tasty too, I’m sure they will become a new staple to my family’s dinner rotation.
Mini Cheese Cornbread Muffins
Mini muffins made with cornmeal, buttermilk and cheddar cheese
- 1/2 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tb sugar
- 1/2 ts baking powder
- 1/2 ts salt
- 1/2 cup buttermilk
- 1 egg
- 3/4 cup sharp cheddar cheese, shredded
1. Preheat oven to 400 degrees. Generously grease a mini muffin pan with cooking spray.
2. Combine the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Stir in the buttermilk and egg. Beat until smooth. Add the shredded sharp cheddar cheese and stir until fully mixed.
3. Pour the batter into the mini muffin pan, filling each hole about 2/3 full. Bake on the top rack of the oven for 10 minutes.
I love hushpuppies. I mean, I really love them. Unfortunately, since I limit my intake of fried food, I don’t make or eat them very often. Since I’m not originally from the south, I had never had a wonderful hushpuppy until I moved here. And it took several experimentations to get the perfect consistency and method to produce actual spheres (rather than misshapen blobs). But finally I have done it! The perfect round hushpuppy, thanks to a cookie scoop!
I also had to thicken up the batter so that they properly fell into the hot oil, without leaving a long tail behind them. A little bit of sugar, buttermilk, and onions make these hushpuppies divine.
The oil must be really hot before you add the hushpuppies. A cookie scoop works miracles to make the perfect round hushpuppy!
Behold, sweet, golden fried perfection.
These have the perfect consistency and texture. I wish I could have more.
Classic southern cornmeal hushpuppies
- 3 cups vegetable or canola oil (for deep frying)
- ½ cup buttermilk
- 2 Tb vegetable or canola oil
- 1 egg
- 1/2 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 ts baking soda
- 1/4 ts salt
- 1/3 cup onion, finely minced
1. Combine the cornmeal, flour, sugar, baking soda, and salt in a large bowl. Whisk in the buttermilk (you can substitute 1/2 cup of milk with 1/2 Tb of vinegar added, let sit for 5 mins before adding to cornmeal), oil, and egg. Stir in the minced onions.
2. Heat the vegetable oil in a deep-fryer. When the oil is hot, use a cookie scoop to drop spoonfuls into the hot oil. Fry about half of the batter at a time, so that the fryer is not too crowded. Turn the hushpuppies after about 2 minutes. Fry until golden, 5-6 minutes total. Remove with a slotted spoon and place in a paper towel lined bowl. Repeat with the remaining batter.
99-taste.com adapted from Allrecipes