We put cheese on just about everything, don’t you? If so, you can just imagine my excitement when I received samples of Authentic Asiago Cheese PDO, both Fresh and Aged, from an Asiago Cheese Consortium. I immediately started cooking with it, and honestly, I think I used this delicious, Authentic Asiago Cheese every day for a week! Sadly, the fresh cheese was gone in a hurry. However, I am still using the aged, adding it to old and new recipes, like these Asiago Green Chile Corn Muffins!
These Asiago Green Chile Corn Muffins, were not the first recipe I made with my Authentic Asiago Cheese. Several days after the cheese arrived, I made chili (have you tried it with Asiago Cheese sprinkled on top?…love it!) While Buttermilk Cornbread or Cornmeal Crescent Rolls are usually my go to…these Asiago Green Chile Corn Muffins will definitely be my first pick when I make chili, stews and soups.
Asiago Green Chile Corn Muffins
1 cup all purpose flour
1 cup white corn meal
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup Authentic Aged Asiago Cheese, PDO, divided
4 Tablespoons drained, canned diced green chilies, to taste
1/4 cup olive oil
2 eggs, beaten
1 1/4 cups sour milk* or buttermilk
*(1 Tablespoon vinegar in measuring cup, plus enough milk to to make 1 1/4 cups. Let sit 10 minutes until it curdles a little.)
Preheat oven to 400 degrees F. Add vinegar to a 2 cup measuring cup. Pour enough milk in cup to measure 1 1/4 cups, set aside 5 to 10 minutes. Spray muffin pan. Mix dry ingredients. Toss in 3/4 cup Authentic Aged Asiago Cheese and drained green chilies. Mix eggs and olive oil into sour milk or buttermilk. Stir into dry ingredients…just to incorporate. Fill muffin tins 2/3 full. Top with remaining Authentic Aged Asiago Cheese. Bake 14 to 16 minutes. Remove from pan. Enjoy!
You may also enjoy these Asiago Bacon Potato Wedges