Mini Cornbread Bites

These mini cornbread bites are the perfect accompaniment to chili, as an appetizer alone or as the "bread" for a mini sandwich. The plain cornbread bites are delicious, moist and just a touch sweet.  You can also add some tasty additions to make them a bit more complex. You can toss a few into your kid's lunches or eat them at breakfast with eggs- very versatile!

        Plain                               Jalapeno Cheddar                         Bacon Onion Cheese 

Mini Cornbread Bites
recipe from Martha Stewart

For the batter:
1 cup flour
1 cup medium grind yellow cornmeal
1/4 cup sugar + 2 tablespoons
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 canola oil

Additions:
Jalapeno Cheddar
3/4 teaspoon finely chopped jalapeno chile
1/4 cup grated white cheddar cheese

Bacon Onion Cheese
1 tablespoon chopped green onion
2 slices cooked bacon, chopped
1/4 cup grated yellow cheddar


Preheat oven to 375 degrees. Spray a  24 mini muffin tin with cooking spray.  
Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt in medium bowl.
Combine buttermilk, egg and oil. Stir into flour mixture until combined. Divide batter into 3 batches (1 cup each) and stir a flavor combination into two of the batches.
Fill muffin tim three-quarters full with 1 batch of batter. Bake until tops are gold and toothpick inserted comes out clean, about 12 minutes. Put pan in wire rack for 5 minutes and then turn out muffins from tin. Enjoy!

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