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Sweet Corn Mini Muffins

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“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
SERVES:
30
YIELD:
72 mini muffins
UNITS:
US

Ingredients Nutrition

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.

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