Food & Drink

Recipe of the Day: Muffin Tin Tamale Cakes

Muffin Tin Tamale Cakes
Muffin Tin Tamale Cakes


2 packages (8 1/2 ounces each) corn bread/muffin mix

1 can (14 3/4 ounces) cream-style corn

2 large eggs, lightly beaten

1 1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend, divided

1 1/2 cups chopped cooked chicken breast

3/4 cup red enchilada sauce

Preheat oven to 400 degrees. In a large bowl, combine muffin mix, corn and eggs; stir just until moistened. Stir in 1 cup cheese.

In another bowl, toss chicken with enchilada sauce.

Fill each of 24 foil-lined muffin cups with 2 tablespoons batter. Place 1 tablespoon chicken mixture into center of each; cover with about 1 tablespoon batter.

Bake 13-15 minutes, or until golden brown. Sprinkle tops with remaining cheese. Bake 3-5 minutes longer, or until cheese is melted. Cool 5 minutes before removing from pan to wire racks. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

Taste of Home September/October 2015