Mike spotted these tasty little mini-muffins in a recent copy of Cooking Light. They're distinctively different than standard cornbread since they include sharp cheddar, a little sour cream and green onions. But what makes them really special is the additional corny-ness and moistness from the use of canned creamed corn (and, of course, their diminutive size).
It seems we never prepare a recipe completely "as-is" and we have modified this one just a tad as well. First change: no creamed corn. Instead, we use regular canned sweet corn and coarsely puree it in a food processor along with a little of the canned corn's liquid. It's not quite as sweet as creamed corn and it adds great texture.
Our second change is the addition of green chiles. We buy canned whole green chiles and then rinse them before giving them a fine dice. And occasionally, a couple tablespoons of finely chopped poblano chile or a minced serrano gets thrown in as well. Another small change that makes a big difference is salt -- use at least 1/2 teaspoon instead of only 1/4.
Something about their size, moist texture and flavorful add-ins make these little Corn Bread Bites (aka Crack-Muffins) pleasantly addictive.