Corn Cups from Martha Stewart’s Hors d’Oeuvres by Nancy

Makes 2½ dozen hors d’oeuvres

Corn Cup Dough
6 tablespoons (3/4 stick) unsalted butter, at room temperature
3 ounces cream cheese, at room temperature
1 cup all-purpose flour
½ cup cornmeal
Pinch of salt

To make the com cups, cream together 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 small 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 Pepper and Cheese mixture and serve.

Variations: Two tablespoons of a variety of minced ingredients can be added to the com cup dough. Try jalapeno peppers, scallions, chives, green onions, or red peppers.

Chili Peppers and Cheese. Makes 1 ½ cups2 jalapeno peppers
(fresh or canned), seeded and chopped
1 fresh chili pepper, seeded and finely chopped
1 sweet red pepper, seeded and finely chopped
3 tablespoons olive oil
1 cup grated sharp Cheddar or Monterey Jack cheese
Salt and freshly ground black pepper to taste

Saute the peppers in olive oil until soft, 5 to 6 minutes. Mix with the grated cheese, season, and spoon into corn cups immediately.