Sweet Corn Mini Muffins

Submitted by MadCity Dale

"Needing a "kicked up" recipe for a Chili Dinner for a bunch of students at the University of Wisconsin Odyssey class, I dug this recipe out of my "clippings to some day try". Very tasty and a little on the sweet side! This recipe is adapted from The All-American Cookbook of the ICS (International Chili Society). The original recipe comes from Cathy and Doug Wilkey, ICS World Champions (1993 & 2005)."

 

• Ready In: 1hr 30mins
• Ingredients: 12
• Yields: 72 mini muffins
• Serves: 30

ingredients

• 1 lb butter, room temperature
• 2 cups sugar
• 8 large eggs
• 3 red jalapenos, diced
• 8 ounces cheddar cheese, shredded
• 8 ounces mozzarella cheese, shredded
• 1 quart kernel corn, drained
• 2 cups flour
• 2 cups yellow cornmeal
• 3 tablespoons baking powder
• 1 teaspoon salt
• Pam cooking spray, baking with flour spray

directions

1. Preheat oven to 350 degrees.
2. Cream butter and sugar together, then add eggs one at a time, mixing thoroughly after each egg.
3. Stir in jalapenos, corn and cheeses. Mix well.
4. Blend dry ingredients in a bowl flour, cornmeal, baking powder and salt. Add dry ingredients mixture to butter/sugar mixture, mix well and refrigerate for 10 minutes. Spray metal mini-muffin pans well with baking non stick spray(baking/flour). Fill muffin 3/4ths full.
5. Put into preheated oven @ 300 degrees. Bake for 1 hour.
6. Remove and place on stove top for 15 minutes. Knock out onto a towel.
7. Garnish with fine diced cilantro. Serve with chips.

Reviews

[Crunchy Numbers]

ooohhh...spicy! These are very good. A couple of tips: take the time to spray the muffin pans extremely well. Mine came out fine after thoroughly coating with the "baking with flour" spray. I think it might be important to use this type of spray vs. the regular type of Pam spray. The muffins do not rise too much, so they have a rather flat top. Don't fill past 3/4 full otherwise they look less pretty when they have a wider flat top. I used a scant or barely level 1" cookie scoopful for each mini muffin cup and it worked perfect. The yield and bake times are WAY off! A HALF recipe turned out 48 mini muffins PLUS 12 regular size muffins (a pleasant surprise!). The bake time using oven temps as directed was only 10-15 minutes. I didn't wait for them to get brown but took them out when the center was set and toothpick inserted came out clean. The jalapenos make these pretty hot. Green chilis would probably be a nice substitute if you want a little less heat. Try these the next time you make chili!