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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
  • Total Time
    Prep: 30 min. Bake: 25 min.
  • Makes
    4 dozen

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

  • Preheat 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.
  • Fill 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°.
  • Meanwhile, 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.
Nutrition Facts
1 muffin: 67 calories, 3g fat (1g saturated fat), 9mg cholesterol, 100mg sodium, 8g carbohydrate (1g sugars, 0 fiber), 2g protein.

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