You know when you stare into your pantry and think, what the heck am I going to make with some of these things in the kitchen? You have had that can of veg or that one white rice flour for a while, and you just want to get rid of it without having to buy something else to add to it. Enters these yummy Cornbread Bites. You can serve them as a snack, side or appetizer.
The green onions take quite a star to these fun bites, and the creamed corn really shines as well. These luscious bites are easy and quick to make, and will keep people satisfied while you're finishing your main course. Yet another exciting recipe to use a mini muffin pan.
Yields: 12 servings (3 muffins per serving size). The recipe is from Cooking Light, 2007.
- 2/3 cup all purpose flour
- 1/2 cup yellow cornmeal
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup reduced-fat sour cream
- 1/4 cup thinly sliced green onions
- 1 can 8.75oz cream-style corn
- Dash of hot sauce
- 1 egg, slightly beaten
- Cooking spray
- Preheat oven to 375.
- Lightly spoon flour in dry measuring cups; level with a knife. In a large bowl, combine flour and the next 4 ingredients (through salt). In a small bowl, combine cheese and the remaining ingredients except cooking spray; 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 14 minutes or until golden brown. Cool in cup for 2 minutes on wire rack; remove from pans. Cool completely on wire racks.