Recipe: Corn Cups for Chili (mini-size, using cornmeal and cream cheese)

CORN CUPS FOR CHILI

6 tablespoons (3/4 stick) unsalted butter, room temperature
3 ounces cream cheese, room temperature
1 cup all purpose flour
1/2 cup cornmeal
Pinch of coarse kosher salt

Cream the butter and cream cheese with a wooden spoon or electric mixer.

Combine the flour, cornmeal, and salt. Add it, a little at a time, to the butter mixture, stirring constantly until well incorporated. Knead it lightly with your hands.

Divide the dough into 1-inch balls and press them into mini muffin tins, using your thumbs to form cups inside the mold. The dough cups should be as even as possible and come up to the top of the tins.

Bake for 20 minutes, or until golden brown. Fill with chili and serve.

VARIATIONS:
Two tablespoons of a variety of minced ingredients can be added to the corn cup dough. Try jalapeno peppers, scallions, chives, or red bell peppers.

Adapted from source: The Martha Stewart Cookbook