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Cornbread Bites
Recipe Summary
Yield: Makes 3 dozen
Ingredients
For the Batter
Unsalted butter, softened, or vegetable oil cooking spray, for tin
1 cup flour
1 cup coarse yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup safflower oil
Orange-Rosemary
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground pepper
Jalapeno-Cheddar
3/4 teaspoon finely chopped jalapeno chile
1/4 cup plus 2 tablespoons grated white cheddar cheese
Caramelized Onion-Bacon
2 tablespoons caramelized onion
1 1/2 strips cooked bacon, broken into small pieces
Gallery
Cornbread Bites
Recipe Summary
Yield: Makes 3 dozen
Gallery
Cornbread Bites
Cornbread Bites
Cornbread Bites
Recipe Summary
Yield: Makes 3 dozen
Recipe Summary
Yield: Makes 3 dozen
Yield: Makes 3 dozen
Makes 3 dozen
Ingredients
Ingredients
Unsalted butter, softened, or vegetable oil cooking spray, for tin
1 cup flour
1 cup coarse yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup safflower oil
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely chopped fresh rosemary
1/4 teaspoon freshly ground pepper
3/4 teaspoon finely chopped jalapeno chile
1/4 cup plus 2 tablespoons grated white cheddar cheese
2 tablespoons caramelized onion
1 1/2 strips cooked bacon, broken into small pieces
Directions
Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.
Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Cornbread Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cornbread Bites
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
