Mom’s Breakfast in Bed: Cheesy Corn Muffins with Nut Pesto

In need of a last-minute momma’s day idea? Here’s a quick and easy bake-up that will have your house smelling cheesy and warm, and brings the flavor with a creative savory pesto in lieu of butter and jam.

CORN MUFFINS

2 eggs

1 cup milk

1 cup plain flour

1 1/3  cups cornmeal

1 tbsp. sugar

3 tsp. baking powder

1 tsp. salt

1 pinch white pepper

4 tbsp. softened butter

1/2 cup Jarlsberg® cheese

 

NUT PESTO

5 tbsp. olive oil

1 pack fresh flat-leaf parsley

1 clove garlic

1/2 cup walnuts

1/2 cup cashew nuts

salt and pepper

MAKES 4 PORTIONS

To Make the corn muffins

Pre-heat the oven to 425°F. Whisk together the milk and eggs. In a separate bowl, mix the flour, cornmeal, sugar, baking powder and butter. Add the liquid and stir. Spoon the mixture into muffin cases. If possible, use stiff paper cups, so the muffins stand up better. Cut the cheese into cubes and press them down into the mixture. Bake in the center of the oven for about 15 minutes. This cornbread can also be baked in a large round baking tin, about 8 inch diameter.

Combine the ingredients for the nut pesto in a blender or using a hand blender. Pulse or blend until coarsely chopped. Serve the corn muffins with extra Jarlsberg Cheese, nut pesto and thin slices of cured ham, if desired