Corn Bread Bites
One of our fall-back dinners, especially in cooler weather, is a very simple bowl of chili. Usually, we have corn bread with our chili, provided we have the time and energy to make it. My go-to recipe for corn bread is a nice, just-sweet-enough version that I’ve been making for years.
Recently, I’ve been thinking that I should really branch out and try new corn bread recipes. So, last week I decided to try a new one. This recipe comes to us courtesy of Cooking Light, one of my umpteen magazine subscriptions. It’s a simple, quick recipe that went very well with our dinner.
In comparison with the other recipe, these are a good bit moister and denser. They actually remind me of a corn casserole that I make. For a chili companion, I still prefer the other recipe but these are good in their own way.
In the coincidence department, Nicole over at Pinch My Salt has stirred up a good discussion about corn bread. Be sure to check out her and her readers’ suggestions.
Corn Bread Bites
Yield: 36 mini muffins
Prep Time: 15 minutes
Cook Time: 10 minutes
- 2/3 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 & 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1/4 cup thinly sliced green onions
- 1 (8 & 3/4 ounce) can cream-stlye corn
- 1 large egg
- Preheat oven to 375 degrees. Spray mini muffins pans (recipe makes 36 muffins) and set aside.
- In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder. In a separate bowl, combine cheese, sour cream, onions, corn, and egg. Add to flour mixture, stirring just until moistened.
- Spoon batter into muffin pans. Bake for about 10 minutes or until browned. Cool in pan for about 2 minutes. Then, remove from pans and cool muffins on wire rack.
Recipe adapted from Cooking Light.