In hindsight, I'm really disappointed that I didn't take an outcome picture of one of the first recipes I've created in a while.  Rest assured, they didn't look all that spectacular - just your average looking corn muffins.  I let a few of the mini ones cool and tasted them while they were still warm, and was immediately disappointed that there was no heat, that I'd used far too little pepper.  Then, oh snap!  There it was.  Just a few seconds after I'd imbibed it, that little bit of warmth snuck right up, and it was perfect.  I will say it was a tiny bit of smoky heat to finish, not even too much for my 18 month old son to handle.  If you like a higher level of sass, seed and mince one additional chile for the recipe.  I took this one to a cookout, so I erred on the side of caution and went with just what regular folks would enjoy.  I had to wash and reuse muffin tins between batches, and this still only took me an hour, start to finish.  Makes about 4 dozen minis.


2 boxes Jiffy corn muffin mix
3 eggs, beaten
1 stick butter/margarine, softened
8 oz creamed corn
1/3 C milk
1/3 C shredded asadero cheese
1 whole chipotle pepper, seeded and minced
1 tbsp adobo sauce from the can of peppers
1/4 C diced yellow onion, sauteed

Mix all of this together and spoon into greased muffin tins.  Mini muffins will take about 15 minutes at 350, while larger muffin or popover tins will take 20 minutes or so.  if you decide to do this in a cast-iron or loaf style, I'd give it at least 45 minutes.

Corn pudding is one of the greatest and most comforting Southern side dishes to ever grace a table. If you're hard up for sides, or tired of the ol' green bean casserole, toss this amazing dish into your Thanksgiving lineup next week. This particular recipe is adapted from Alton Brown's recipe. Basically, I just removed the (based on the end product, unnecessary) bread, and some of the fresh herbs (rosemary and thyme) because I didn't have them.
Here's what you'll need (serves 4-6):

1/2 yellow onion, finely diced
2 tbsp butter
1 14 oz can creamed corn
1 C heavy cream
2 eggs
1/2 C Jiffy corn muffin mix
1 C shredded colby jack cheese
1 tsp kosher salt
fresh ground pepper to taste


Preheat oven to 350°. In a small skillet over medium-high heat, saute onions and herbs in butter until the onions are translucent. In a large bowl, mix the onions with all the other ingredients and stir. Pour into a greased casserole dish, greased muffin tins, or ramekins. Bake the casserole for about 45 minutes or until golden and set. If you're using ramekins or muffin tins, start with 20 minutes and keep checking them until they're soft-set and golden brown on top.