These mini cornbread loaves are a delightful twist on classic cornbread, packed with savory flavors like cheddar cheese, jalapeños, and green onions. Perfect as a side dish, appetizer, or snack!
Yields: 12 mini loaves Prep Time: 20 minutes Cook Time: 20-25 minutes
Ingredients:
- Dry Ingredients:
- 1 cup yellow cornmeal (medium or coarse grind)
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wet Ingredients:
- 1 cup buttermilk
- 1/2 cup melted unsalted butter
- 2 large eggs, lightly beaten
- Savory Add-Ins:
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled, adjust to your spice preference)
- 1/2 cup chopped green onions
- Optional: 1/4 cup cooked crumbled bacon.
Instructions:
- Preheat and Prepare:
- Preheat your oven to 375°F (190°C).
- Grease a 12-cup mini loaf pan thoroughly. You can also use mini muffin tins.
- Combine Dry Ingredients:
- In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, and black pepper.
- Combine Wet Ingredients:
- In a separate bowl, whisk together the buttermilk, melted butter, and beaten eggs.
- Combine Wet and Dry:
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Add Savory Ingredients:
- Fold in the shredded cheddar cheese, diced jalapeños, and chopped green onions (and bacon, if using) until evenly distributed.
- Fill the Pans:
- Spoon the batter into the prepared mini loaf pan, filling each cup about three-quarters full.
- Bake:
- Bake for 20-25 minutes, or until the mini loaves are golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Let the mini cornbread loaves cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve warm, or at room temperature.
Tips and Variations:
- Spice Level: Adjust the amount of jalapeños to control the spice level. For a milder flavor, remove the seeds and membranes from the jalapeños.
- Cheese Variations: Substitute cheddar cheese with pepper jack, Monterey Jack, or your favorite cheese.
- Vegetarian Options: Omit the bacon for a vegetarian version.
- Herb Infusion: Add fresh herbs like thyme or cilantro for extra flavor.
- Honey Drizzle: Drizzle with honey before serving for a sweet and savory contrast.
- Storage: Store leftover mini cornbread loaves in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Reheat before serving.