Ingredients
1-1/2 cups all-purpose flour1 cup cornmeal2 teaspoons sugar3/4 teaspoon baking powder1/2 teaspoon salt1 large egg, room temperature3/4 cup 2% milk1/4 cup canola oil1 can (14-3/4 ounces) cream-style cornFILLING:2 cups shredded cheddar cheese1 can (4 ounces) chopped green chiles1/4 cup diced pimientos1 teaspoon chili powder1/4 teaspoon hot pepper sauce
Preparation
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.
