CORNBREAD MINIS

Break out your mini muffin pan to make these cheesy individual-size cornbreads. Serve them with barbecued meats or your favourite Tex-Mex meal.

Yield: Makes 24.

CORNBREAD MINIS

Ingredients

  • 2/3 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tbsp granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup thinly sliced green onion
  • 1 can (10 oz/284 mL) cream-style corn
  • 1 large egg
  • 1/3 cup light sour cream
  • 1/8 tsp hot pepper sauce

Directions

  1. Preheat oven to 375°F.
  2. Combine flour, cornmeal, sugar, baking powder and salt in a bowl. Stir in cheese and green onion.
  3. Whisk together corn, egg, sour cream and hot pepper sauce.
  4. Add corn mixture to flour mixture and stir just until combined.
  5. Spoon batter into greased mini muffin cups.
  6. Bake at 375°F until a cake tester inserted in centres come out clean, about 13 - 15 minutes. Cool cornbread minis in pans for 2 minutes. Remove from pans and cool on racks.
Nutritional analysis per cornbread:

54 calories, 1.5 g fat, 1.8 g protein, 8.6 g carbohydrate, 0.4 g fibre, 104 mg sodium