Chevre-Stuffed Cornbread Kisses

Makes 24 mini-muffins

Ingredients:

3 oz. goat cheese
3 oz. cream cheese with chives
1 cup yellow cornmeal
1 cup all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup buttermilk
1/3 cup vegetable oil
1 large egg

Directions:

1. Preheat the oven to 375 degrees. Generously grease 2 mini-muffin tins.

2. In a small bowl, blend together the goat cheese and cream cheese with a fork.

3. Combine the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Measure the buttermilk and oil into a measuring cup and add egg. Beat lightly with a fork until blended. Pour the liquid ingredients into the dry ingredients. Mix just until blended.

4. Fill the muffin cups about half full. Spoon a lump of the cheese mixture into each muffin. Top each muffin with the remaining batter--it's okay if some of the cheese pokes through the batter. Bake about 15 minutes, or until the edges are golden brown. Let the muffins cool in the pans about 10 minutes before removing. Serve warm or at room temperature.