Muffin Tin Tamale Cakes

Not too bad. I was curious what these would taste like since I don't usually put corn bread with anything. The chicken inside takes some getting used to. And I will say, I'm not a tamale fan but I would not consider these tamale-tasting.

• 1 pkg (8 1/2 oz each) corn bread/muffin mix
• 1 can (14 3/4 oz) cream-style corn
• 2 large eggs, lightly beaten
• 1 1/2 cups (6 oz) 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. 

Using a lined muffin tin, fill 18 spots with 2 Tbsp batter. Place 1 Tbsp chicken mixture into center of each. Cover without about 1 Tbsp batter.

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

NOTES: The recipe says it makes 2 dozen. It lies. At most it made 1 1/2 dozen and that was really making the dough go far. I have adjusted the recipe here accordingly.

Also, the chicken isn't marinated in the enchilada sauce so it doesn't have that full flavor I expected. I should have dumped the extra sauce in the center of the muffins before topping them with more dough. I would suggest this or marinating your chicken in the sauce for an hour or so after it cooks.

Serves 1 1/2 dozen

Prep Time: 25 minutes

Total Time: 45 minutes

Recipe from Taste of Home