Perfect for entertaining or satisfying your snack cravings, these mini treats offer a harmonious blend of sweet and savory flavor. Each bite is a fusion of homemade corn muffins, generously filled with zesty chili and gooey cheese. Topped off with a dollop of cooling sour cream, a kick of jalapeño slices, and a sprinkle of fresh cilantro, these bite-sized delights are a flavor-packed sensation.
Ingredients
| 1 | cup all-purpose flour |
| ¼ | cup yellow cornmeal |
| 1½ | cups shredded extra sharp Cheddar cheese, divided |
| 6 | tablespoons cold butter, cubed |
| ½ | teaspoon kosher salt |
| ¼ | teaspoon garlic powder |
| ¼ | teaspoon chili powder |
| 1 | large egg, lightly beaten |
| 2 | tablespoons ice water |
| 1 | (15-ounce) can HORMEL® Chili with Beans, heated |
| Sour cream, fresh cilantro leaves, thinly sliced jalapeño |
Directions
Heat oven to 450°F.
In food processor, combine flour, cornmeal, ½ cup cheese and next 5 ingredients. Pulse until crumbly. Add water and pulse until dough forms a ball. (add more water, in 1 tablespoon increments, if needed)
Roll dough into 1-inch balls and place each ball in cups of a lightly greased mini-muffin tin. Press dough into bottom and up sides.
Bake 8 to 10 minutes or until lightly browned. Spoon chili into each cup. Top with remaining 1 cup cheese and bake 3 minutes or until cheese is melted. Carefully remove from muffin tin, using small utility spatula. Top with sour cream, jalapeño slices and cilantro.