Prepare a 10- to 12-cup Bundt® pan by buttering or spraying with nonstick pan spray and dusting liberally with flour. Tap out any excess flour. Preheat oven to 350F.
Filling: Sauté the onion, jalapeno pepper, bell peppers, and garlic in 1 tablespoon of the butter. Cook until the onion is soft. Turn off heat and allow to cool. In a medium bowl, cream together the boursin cheese, remaining 2 tablespoons butter, cheddar or manchego cheese, and egg until smooth. Add the sautéed onions and peppers. Mix well and season to taste with salt and pepper. Set aside.
Batter: Mix together the flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Add the buttermilk, oil or butter, eggs, and remaining onion-pepper mixture. Mix well. Mix in the corn, and cheese, and incorporate well. Pour half the batter into the prepared pan. Add the filling, and then the remaining batter. Bake for about 50 minutes or until top is golden brown and a fork or knife inserted to the cake comes out dry.
To Serve: Serve warm.
Place on a microwave-safe plate for about 30 seconds to one minute or until the muffins are warm and the cheese is soft, or place in an oven-safe pan and heat until nice and warm.
Why this recipe represents holiday and tradition:
This recipe represents the heritage of the traditional New England cornbread, with a savory cream cheese filling.