These corn cups are a great way to rev up taco night! Easy and delicious!
Preheat oven to 400ºF. In a medium-sized sauce pan, add creamed corn, water and salt. Heat on medium-high, stir and add corn meal; cook until thick. Add butter and cheese. (I added a bit more water here until I could get it all blended well. Use your discretion.)
Drop by heaping tablespoons into a well-greased muffin tin. Press the batter up the sides of each hole using a tart shaper and your fingers.
Bake 20–25 minutes. Allow to cool for 5 minutes. Remove from the pan and fill individual cups as you please. Top as desired.
Dig in!
This recipe was found at A Little Bit Crunchy, A Little Bit Rock and Roll.
by Lindsay @ My Therapist Cooks in
Breads
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
by PW Food & Friends in
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Prep: Cook:
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by PW Food & Friends in
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on 5.9.2011
Oh my goodness, these look scrumptious! and so simple to boot. Thank you.