Odyssey Corn Mini Muffins |
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Prep Time: 1 Minutes Cook Time: 60 Minutes |
Ready In: 61 Minutes Servings: 1 |
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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). These delicious little morsels, made as mini-muffins, are fingerbiting good. The original recipe comes from Cathy and Doug Wilkey, both past ICS World Champions (1993 and 2005). Ingredients:
1 lb butter, room temperature |
2 cups sugar |
8 large eggs |
11 ounces diced jalapenos, drained |
8 ounces cheddar cheese, shredded |
8 ounces mozzarella cheese, shredded |
30 ounces 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 oven and reduce heat to 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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