Mini Corn Muffins with Spicy Cheddar Filling Recipe

Mini Corn Muffins with Spicy Cheddar Filling Recipe
Mini Corn Muffins with Spicy Cheddar Filling Recipe photo by Taste of Home
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Mini Corn Muffins with Spicy Cheddar Filling Recipe

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These savory little muffins were a hit at the neighborhood card party. They're pleasingly different from the usual chip-and-dip appetizers. —Margaret Blair, Lorimor, Iowa
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min.

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
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 can (14-3/4 ounces) cream-style corn
  • FILLING:
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 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 five 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 in a rounded teaspoonful of filling into the center. Bake 10-12 minutes or until cheese is melted. Yield: 4 dozen.
Originally published as Mini Corn Muffins with Spicy Cheddar Filling in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p237

  • 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
  • 3/4 cup milk
  • 1/4 cup canola oil
  • 1 can (14-3/4 ounces) cream-style corn
  • FILLING:
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup diced pimientos
  • 1 teaspoon chili powder
  • 1/4 teaspoon hot pepper sauce
  1. Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk egg, milk and oil until blended. Add to flour mixture; stir just until moistened. Fold in corn.
  2. 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°.
  3. Meanwhile, in a large bowl, combine filling ingredients. Using a small melon baller, scoop out the center of each muffin; spoon in a rounded teaspoonful of filling into the center. Bake 10-12 minutes or until cheese is melted. Yield: 4 dozen.
Originally published as Mini Corn Muffins with Spicy Cheddar Filling in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p237

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