Ingredients
3 cups fresh corn, divided 1 cup cornmeal1 cup 2% milk1 teaspoon sugar1/4 teaspoon ground cinnamon, optional4 ounces cream cheese, softened1/4 cup butter, softened2 large eggs, room temperature3 cups shredded cheddar cheeseSour cream and minced chives
Preparation
Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture.
Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.
