Crispy Corn Cups Recipe

Cooking Directions

• STEP 1.In a bowl, combine cornmeal, flour, salt, and baking powder. Add melted butter and water to form a dough.
• STEP 2.Divide the dough into small balls and press each ball into a greased muffin tin to form cups.
• STEP 3.Bake the corn cups in a preheated oven at 375°F (190°C) for about 15 minutes or until golden brown.
• STEP 4.Meanwhile, prepare the corn and vegetable filling. In a pan, heat oil and sauté onions, bell peppers, and corn kernels until tender.
• STEP 5.Add spices like cumin, paprika, and salt to the vegetable mixture and cook for another 2-3 minutes.
• STEP 6.Once the corn cups are ready, remove them from the oven and let them cool slightly.
• STEP 7.Fill each corn cup with the corn and vegetable mixture and top with grated cheese.
• STEP 8.Place the filled cups back in the oven for a few minutes until the cheese melts and turns golden brown.
• STEP 9.Garnish with chopped cilantro or parsley and serve the crispy corn cups hot as an appetizer or snack.

Cooking Tips

• You can customize the filling by adding ingredients like diced tomatoes, black beans, or cooked chicken.
• For a spicier version, add chopped jalapenos or a dash of hot sauce to the vegetable mixture.
• Make sure to grease the muffin tin well to prevent the corn cups from sticking.
• If you don't have a muffin tin, you can use a mini tart pan or shape the cups by hand on a baking sheet.
• These crispy corn cups can be made ahead of time and reheated in the oven before serving.

Storage and Serving

• Store any leftover corn cups in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the corn cups on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
• Serve the crispy corn cups as an appetizer at parties, potlucks, or game nights.
• They can also be enjoyed as a snack or served alongside a salad for a light meal.