Cheese Filled Twinkies

Cheese Filled Twinkies

Julie Nolke

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Why do Twinkies have to be sweet? Try this savory corn bread and cheese filled-version of the classic snack.


  • 1 1/4 cup Stone Ground Cornmeal

  • 3/4 cups All Purpose Flour

  • 2 1/2 tsp Baking Powder

  • 2 tbsp Sugar

  • 3/4 tsp Salt

  • 2 large Eggs, beaten

  • 2 tbsp Butter, melted, plus extra for greasing pan

  • 1 cup Milk

  • 6 Mozzarella cheese sticks, sliced in half


  1. Preheat your oven to 425˚F and grease a Twinkie tin with butter and place in the oven. This ensures a crispy exterior.

  2. Whisk together the cornmeal, flour, baking powder, sugar and salt. Add in the eggs, melted butter and milk. Stir till just combined and then pour half way up each mould of the hot pan. Carefully place a cheese stick into the centre of each mould and then bake for 12 minutes.

  3. ​Let cool for 5 minutes before popping out of the tin. Enjoy warm.



Facebook Comments


- I've been saying for years that the Twinkie is an under-utilized vessel for getting food into your face hole. I think there's lots of possibilities and I don't know why we don't have a research team actively exploring it because, like, hello, have you tried savory yet? Didn't think so. Today is where that ignorance stops. We're making cornbread and cheese Twinkies. They're gonna have a cheese filling, it's gonna be so good. So first thing I wanna do is I got my pan, my Twinkie pan, and my oven preheating to 425. I'm gonna butter this thing with a little bit of melted butter and set it aside. Now, really simple, this is my favorite cornbread recipe. I like using stone-ground cornmeal because it's a little bit thicker and it's got more chew to it. If you can only find the really finely ground stuff, it's gonna work perfectly fine. So I'm gonna get my cornmeal into my bowl. This is all the dry ingredients, it's how you cook. Practically every time you cook you put dry together and then wet, there's a great tip. A little bit of flour. I've got a couple tablespoons of sugar. I don't it to be super sweet but I gotta add the sugar. And a little bit of salt. And then I have got some baking powder. That all goes in together, boom. Give it a stir, what, what, what. Beautiful, now I have got one cup of milk is going in. I've got two beaten eggs going in. And the remaining melted butter, it's about two tablespoons. Cool, mix it up, nice, we got a really good looking batter. Okay, batter's done and our pan is greased. Now I'm gonna run and throw this pan, not literally, just like metaphorically into the oven because I want it to heat up because we're gonna get a really nice crispy exterior on our Twinkies and in order to do that, that butter needs to be hot before the batter goes in. So BRB, I'm gonna grab the cheese sticks, hold on. All right, I'm back with my cheese sticks and I got six in total. These are just your typical pull-and-peel that you ate as a kid. So I'm gonna get these all in a lineup just like this. I'm gonna cut each one in half just because I need 12, one for each Twinkie. Okay, this is ready to go, batter's done, pan is heated. So I'm gonna bring the pan over, fill it up a little bit with some of the batter, stick our cheese sticks in, fill the rest up with batter, and then they're gonna bake for 12 minutes. Boom, and there you have the savory Twinkie. Hopefully this is the grassroots movement that starts off the revolution of savory Twinkie flavors. Pizza Twinkie, anybody? That is delightful. It's crunchy, it's salty. And the cheese, girl, that cheese pull. Be responsible in your community, make this.

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