Ingredients
1/4 lb unsalted butter
4 ounces cream cheese, at room temperature
1 cup flour
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
cooking spray
Method
Sources
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Preheat the oven to 375 degrees. In a large bowl mix the butter, cream cheese, salt and pepper together well. Mix in the flour and the cornmeal until well incorporated. Spray the oil over a mini muffin tin or two. Roll the dough out until it's about 1/4 inch thick and cut little squares out. The size of the square should be enough to fit into one mini muffin mold. Then lightly press the squares into each muffin cup. Bake for 10-12 minutes, or until lightly gold brown. Pop them onto serving trays, fill and serve. Fill with.