Mini Corn Muffins with Spicy Cheddar Filling
I’m an Iowa gardener and I like to feature sweet corn in my recipes. These cute, easy-to-eat bites are a fun change from the usual appetizers. —Margaret Blair, Lorimor, Iowa
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 teaspoons sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup 2% milk
- 1/4 cup canola oil
- 1 can (14-3/4 ounces) cream-style corn
- filling:
- 2 cups shredded cheddar cheese
- 1 can (4 ounces) chopped green chiles
- 1/4 cup diced pimientos
- 1 teaspoon chili powder
- 1/4 teaspoon hot pepper sauce
Directions
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1Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn.
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2Fill greased mini muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Reduce oven setting to 350°.
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3Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon a rounded teaspoon of filling into the center. Bake 10-12 minutes or until cheese is melted.
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