Saturday, November 2, 2013

Green Chile Corn Bites

I recently went to a birthday party where they were serving chili.  I thought these would make a good addition.  I used Paula Deen's recipe for Green Chili Corn Muffins out of her Paula Deen and Friends cookbook and used my mini-muffin pan.  Just the right size.


1/2 cup canola oil
4 ounce can chopped green chilies
1 cup sour cream
8 ounce can cream-style corn
1 cup shredded sharp cheddar cheese
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cup stone-ground cornmeal
2   eggs, lightly beaten 

Preheat the oven to 400 degrees. Spray miniature muffin tins with vegetable oil cooking spray.  In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon.  Add the cheese, corn, sour cream, and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.  Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes.

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