CORNBREAD BITES
You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 dozen
Number Of Ingredients 17
Steps:
- 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.
CRANBERRY CORNBREAD BITES
Steps:
- Special equipment: a 24-cup mini-muffin tin
- For the cranberry relish: Combine the cranberries, sugar, orange zest, salt and 1 cup water in a medium saucepan and bring to a simmer over medium-high heat. Simmer, stirring occasionally, until the cranberries break down and the relish has thickened, about 12 minutes. Let cool completely. The relish can be made up to 3 days ahead and kept refrigerated in an airtight container.
- For the mini cornbread muffins: Preheat the oven to 350 degrees F. Spray a 24-cup mini-muffin tin with cooking spray.
- Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk together the milk, egg and butter until well combined. Pour the milk mixture into the cornmeal mixture and whisk until just incorporated. Spoon the batter evenly into the prepared muffin cups. Bake until a wooden pick inserted into the center of a muffin comes out clean, about 12 minutes. Let cool in the tin 5 minutes. Remove from the tin.
- For the cranberry cornbread bites: Stir together the butter and chives in a small bowl. Cut the muffins in half crosswise with a serrated knife. Spread a little of the chive butter on both sides of a muffin. Top the bottom half with a piece of ham. Spoon a dollop of cranberry sauce on top. Sandwich with the muffin top and place on a platter. Repeat with the remaining muffins.
CORNBREAD BITES
I was happy to find another recipe that uses cornmeal that we all liked! We made these with Splenda sugar substitute and you can't taste it. "This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You can also double the recipe and freeze the extra muffins for up to one month." Cooking Light, October 2007.
Provided by Manami
Categories Quick Breads
Time 25m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Lightly spoon the flour into dry measuring cups; level with a knife.
- Combine flour and next 4 ingredients (through salt) in a large bowl.
- Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk.
- Add to flour mixture; stir just until moistened.
- Divide batter evenly among miniature muffin cups coated with cooking spray.
- Bake at 375° for 10 minutes or until golden brown.
- Cool in cups 2 minutes on wire racks; remove from pans.
- Cool completely on wire racks.
Nutrition Facts : Calories 102.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 26.5, Sodium 194.4, Carbohydrate 14.8, Fiber 0.9, Sugar 1.9, Protein 3.5
CORNBREAD BITES
This recipe also makes a dozen standard muffins. A spin off from the regular cornmeal muffins. Goes well with a cup of soup.
Provided by Marz7215
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and nest 4 ingredients in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with whisk. Add to flour mixture; just until moistened.
- Divide batter evenly among miniture muffin cups coated with cooking spray.
- BAke for 10 minutes or until golden brown. Cool in cups for 2 minutes on wire racks; remove from pans. Cool completely on wire racks.
Nutrition Facts : Calories 91.1, Fat 2.3, SaturatedFat 1.2, Cholesterol 22.6, Sodium 197.2, Carbohydrate 15, Fiber 0.9, Sugar 2, Protein 3.3
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