makes about 24
1 cup small diced chicken breast (12 ounces wt.)
3 tablespoons butter
1/2 cup each 1/8-inch-diced onion, celery and red bell pepper
1 tablespoon minced garlic
3/4 cup cornmeal
1/2 cup all-purpose flour
1 1/2 tablespoon sugar
2 teaspoons baking powder
1 tablespoon Old Bay seasoning
1/3 cup whole milk
1/3 cup sour cream
1/2 cup frozen corn kernels, thawed and drained well
8 strips cooked bacon, chopped fine (about 1/2 cup chopped)
4 ounce cream cheese, at room temperature
1 1/2 tablespoon milk
1 teaspoon Tabasco sauce
2 thinly sliced green onions
Preheat an oven to 350 degrees F.
To make the cupcakes: Spray nonstick mini-muffin tins with cooking spray. Set aside.
Cut chicken breast into 1/4-inch small pieces. In a small skillet or sauté pan over medium heat, melt the butter. Add the chicken breast and sauté for about 3 minutes moving around the pan with a spoon. When chicken is three-quarters cooked then add the onion, celery, and bell pepper for about 3 to 4 minutes more, until vegetables are just starting to get tender. Add the garlic and sauté about 30 seconds more. Let cool.
Meanwhile, in a small bowl, whisk together the cornmeal, flour, sugar, baking powder, and Old Bay seasoning; set aside. In a large bowl, whisk together the egg, milk, and sour cream.
Once the cooked mixture is cooled, add the cornmeal mixture to the egg mixture and mix lightly. Fold in the drained corn, bacon, and cooked and vegetables. Do not overmix; fold in just until evenly distributed.
Divide batter between the prepared mini muffin cups, fill to the top – you will get about 24 cupcakes. Bake the cupcakes for about 22 minutes or until a toothpick inserted in cupcake center comes out clean.
Let the cupcakes cool in the pan for about 5 minutes, then carefully remove them from the pan and let cool briefly on a wire rack before frosting. The cupcakes can be made up to 1 day in advance, covered, and refrigerated before frosting. Refrigeration is imperative if making in advance. If reheating cupcakes, warm them for minute or so in a 350-degree F oven before frosting.
To make the frosting: In a small bowl, mash the cream cheese with a fork, then whisk in the milk and Tabasco until smooth and creamy. Top each cupcake with about 1 teaspoon of frosting then sprinkle with green onion for garnish. Serve warm.
bacon recipe courtesy of: Kathy Casey, Kathy Casey Food Studios-Liquid Kitchen, 5130 Ballard Ave NW, Seattle, WA 98107 | on Seattle Tall Poppy, March 2011