Categories: Mexican
Ingredients
- 8.25 oz. can creamed corn
- 1/2 tsp salt
- 2/3 cup cornmeal
- 1 tbsp. unsalted butter
- 1/2 cup shredded Jack cheese
- Fillings of your choice: shredded rotisserie chicken or pork, beans, shredded lettuce, extra cheese, chopped tomatoes, sliced radishes, sour cream, guacamole
Directions
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Preheat the oven to 400.
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In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water. Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
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Add the butter and cheese, stirring to combine. Remove from heat.
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Grease a 6-cup muffin tin. Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
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Bake until crisp, 20-25 minutes. Let cool for 5 minutes, then turn the corn cups out of the tin.
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Stuff them with the fillings of your choice and serve.