Mini Corn Muffins with Spicy Cheddar Filling
"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..."
INGREDIENTS
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1-1/2 cups all-purpose flour
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1 cup cornmeal
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2 teaspoons sugar
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1 large egg
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3/4 cup whole milk
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1/4 cup canola oil
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1 can (14-3/4 ounces) cream-style corn
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FILLING:
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2 cups shredded cheddar cheese
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1 can (4 ounces) chopped green chilies
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1/4 cup diced pimientos
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1 teaspoon chili powder
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1/4 teaspoon hot pepper sauce
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