Corn and Ham Cupcakes Recipe

Place the drained corn, onion, salt and cayenne pepper into a saucepan. Cover with hot water; bring to a boil and boil for 5 minutes. Remove from heat and drain well. Puree half the corn in a blender until smooth and combine with the unblended corn. Place all the corn in a bowl and add the beaten eggs, ham, parsley, butter, cheese and rice flour. Mix very well and check the seasonings. Add more salt if necessary. Grease patty tins (mini-muffin tins) and fill 3/4 full with batter. Stand the patty tins in a pan of water and bake at 425 F. until well browned and firm to the touch (about 20 minutes). Allow to cool slightly, then loosen edges with a knife and turn out. Serve in paper cases as savouries (appetizers) or as an entree.