Best 3 Cornbread Bites Recipes
In the realm of culinary delights, cornbread bites have emerged as delectable treats that tantalize the taste buds and bring joy to gatherings. These bite-sized morsels, often infused with savory flavors and delectable fillings, offer a delightful culinary experience that has captivated the hearts of food enthusiasts worldwide. Whether you're seeking a delectable appetizer, a delightful side dish, or a delectable snack, cornbread bites stand ready to satisfy your cravings. Embark on a culinary journey as we explore the world of cornbread bites, unveiling tantalizing recipes that will transform your kitchen into a haven of flavor.
Check out the recipes below so you can choose the best recipe for yourself!
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.
CHILI TOPPED CORNBREAD BITES
Steps:
- For Chili: In a large pot over medium heat, add the beef and brown well. Drain off all but 1 tablespoon of the rendered fat. Add the onions and saute until translucent. Stir in the garlic, spices, chili sauce, tomato paste, tomato sauce and salt and pepper, to taste. Simmer for 30 minutes to thicken and incorporate flavors. (Reserve 1 cup of chili for Round 2 Hush Puppies recipe.)
- For Corn Muffins: Preheat the oven to 350 degrees F. Spray 2 (24-cup) or 3 (12-count) mini muffin tin with cooking spray.
- In a large bowl, mix together the baking mix, cornmeal, and sugar. In a separate bowl whisk together the eggs and milk until well combined, then mix in melted butter. Stir the wet ingredients into the dry until just incorporated (reserve 1 cup the batter for Round 2 Hush Puppies recipe). Using a tablespoon or mini ice cream scoop fill the muffin tins 3/4 of the way up with batter. Bake until a toothpick inserted in top of the muffins comes out clean, about 12 to 15 minutes.
- To Assemble: Using a small teaspoon, scoop out a small amount from the top of the mini cornbread muffins. (Save these pieces for the (Bacon Cornbread Stuffed Mushrooms recipe). Fill the top of each muffin with a tablespoon of the chili. Top with a dollop of sour cream and sprinkle with chopped parsley. Transfer to a serving platter and serve.
Tips:
- Use fresh cornkernels: Fresh cornkernels give the cornbread bites a sweeter and more flavorful taste. If using frozen cornkernels, thaw them completely before using.
- Use buttermilk: Buttermilk makes the cornbread bites moist and tender. If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
- Don't overmix the batter: Overmixing the batter will make the cornbread bites tough. Mix just until the ingredients are combined.
- Preheat the oven: Preheat the oven to the temperature specified in the recipe before baking the cornbread bites. This will help them to rise evenly.
- Serve warm: Cornbread bites are best served warm. You can reheat them in the oven or microwave if necessary.
Conclusion:
Cornbread bites are a delicious and easy-to-make snack or side dish. They are perfect for parties, potlucks, or game day gatherings. With a few simple ingredients and a little bit of time, you can have a batch of delicious cornbread bites that everyone will love.
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