Truth? I ate 5 of these straight from the oven. I double-dog-dare you to not do the same. The most impossible thing about this little bite-sized treat is that they are just about the easiest thing you can bake from scratch. In fact, I would go as far to say that they are easier than baking something from a box! You think I’m kidding/lying/exaggerating? Oh, do please make them yourself!
Mmm, corn bread. I love the texture of the soft bite of the actual bread paired with the bursts of miniature crunch that the corn meal adds. The outside has just enough firmness to make it satisfying when you take a bite, and then you are rewarded with a soft, but texture-y, middle. I’m a little addicted. I may have to stop typing this and make some more now.
I’m back.
Seriously, you need to make these.
Isn’t anything in miniature just all the more delightful? I brought these little guys to a party last night and they were devoured almost instantly. At the same time, what better to pair with an afternoon cup of tea? An afternoon tea snack and a raging party snack? Is this a first?
Well, now that I’ve got you all excited, what are you waiting for? It’s corn bread time, people (there’s also Tuesday “Taco” Time, which has its own song and everything, but that’s a story for another time!).
ENJOY, friends!
Mini Corn Bread Bites
Adapted from Martha Stewart
Makes 3 dozen
Butter, softened, for spreading on corn bread
Vegetable oil spray for muffin tin
1 cup all-purpose flour
1 cup coarse yellow cornmeal
¼ cup plus 2 tablespoons sugar
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
¼ cup safflower oil
Preheat oven to 375°. Spray muffin tin with cooking spray (or lightly butter each muffin cup).
Sift together flour, cornmeal, sugar, baking powder, baking soda and salt.
Combine buttermilk, egg and oil (easiest to do in one big measuring cup!). Stir buttermilk mixture into flour mixture until combined.
Fill muffin cups three-quarters full. Bake until tops are golden and a toothpick inserted into the centers comes out clean, about 11 minutes (check at 9 minutes).
Transfer pan to a wire rack and let cool for 5 minutes. Turn out muffins from tin. Serve warm (preferably) or at room temperature (also delicious) with softened butter. Muffins can be stored at room temperature for 2 days (but they won’t last that long, I promise!).
{ 9 comments… read them below or add one }
3 dozen!
I’ll update the post to include this info. ENJOY!
How many mini muffins does this make?
I’m having a potluck at work tomorrow and I’m bringing vegetarian chili and wanted to make cornbread too. Potluck isn’t a great time to have a loaf of cornbread, so I googled mini-muffins and thus was the first recipe I found. I’ll make it tonight and blog about it at some point! I’ll add the link when I do! They look good though!
wow, just made 2 savory versions of them – without sugar & 1 teaspoon of salt.
1- added feta cheese and thime,
2- 1 cup whole wheat flour, 1/2 cup cornmeal , pizza souce and gratted cheese
came out yummy!!!!
Wow, great job here. Awesome picture too! You should really consider submitting this to Recipe4Living’s Tasty Thanksgiving Recipe Contest – http://www.recipe4living.com/articles/the_tasty_thanksgiving_recipe_contest.htm – It looks delicious!
I love these I want to eat them right now! I really love corn anything, why is it so sweet and delicious? Thanks so much for sharing this recipe I am going to run home tonight and make it. I just found your blog by chance and I can’t wait to come back and read more!
Yummy! I find it hard to resist these small muffins. Whenever we make them at home, they are gone in seconds!
Wow, this looks amazingly delicious. And so easy to make too! Can’t wait to try this soon.
Hooray! I’ve been looking for a reason to buy mini-muffin pans (as I don’t love muffins) and I do love cornbread . . .