I took these to a going away party for Kim & Rocky – they’re moving from our snowy, beautiful mountains to … Arizona! Quite a change. So of course, some spicy Colorado chile dishes are a must for giving them a great sendoff.
These little mini muffins are really easy to make, based on one of my classic favorite recipes. They are moist and spicy, easy to pop in your mouth. I made a giant double batch, split it in two, and made half mild and half spicy. Yeah, you could use mild in one half and hot chiles in the other, but I took the lazy way out. I made the entire batch with mild and then added extra hot chiles to the second bowl of batter. Worked just fine.
Then to make it easy for party guests to tell the difference between hot and mild, I put a piece of green chile on top of each mild muffin and a red chile on top of the hot ones. When I ran out of red chiles, I used red bell pepper (what you see in the photo). Extra cheese on top makes a pretty, bubbly, slightly crunchy top.
When I doubled the batch, I was making enough to feed a football team. It was taking longer to bake than I expected and I had to run out to the party. Still had a big bowl of batter that wouldn’t fit in the fridge … so I put it in the cooler and put the cooler right outside by the kitchen patio door. (Yeah, it was cold and snowy outside and this usually works pretty well.) Guess what? When I came home, the cooler had been capsized and the bowl was licked clean. A bear had gotten into it. Guess they like spicy food. Won’t do that again!
- 1 package corn bread mix (for 8x8 baking dish)
- 1 cup creamed-style corn
- 1 cup sour cream or sour half-and-half
- ¼ cup butter, melted
- 2 eggs
- ¾ cup shredded Cheddar cheese
- ½ cup diced green chiles
- ½ cup additional shredded cheese for topping
- additional chiles to place on top
- Spray a 24-count non-stick mini muffin pan with cooking spray.
- Preheat oven to 350 degrees.
- Mix all ingredients in a large bowl until blended.
- Spoon into mini muffin cups, then top with additional shredded cheese.
- Bake for 16-18 minutes or until starting to brown around the edges. You can lightly touch to see if fully set.