Mini Corn Muffin Bites with Spicy Cheddar Filling

1 ½ c. flour
1 c. cornmeal
2 t. sugar
¾ t. baking powder
½ t. salt
1 large egg
¾ c. milk
¼ c. canola oil
1 (14 ¾-oz.) cream-style corn
FILLING:
2 c. shredded sharp cheddar cheese
1 (4-oz.) chopped green chilies
¼ c. diced pimentos
1 t. chili powder
Tabasco to taste
1. Preheat oven to 400.
2. In large bowl, whisk together the flour, cornmeal, sugar, baking powder and salt.
3. In another bowl, whisk egg, milk and oil until blended.
4. Add to flour mixture, stir just until moistened.
5. Fold in corn.
6. Fill greased mini-muffin cups ¾ full.
7. Bake 15-18 minutes or until toothpick inserted in center comes out clean.
8. Cool 5 minutes before removing from pans.
9. Reduce oven to 350.
10. In a large bowl, combine the filling ingredients.
11. With a small melon baller, scoop out center of each muffin.
12. Spoon in rounded teaspoonfuls of filling in center.
13. Bake 10-12 minutes or until cheese melts.