Friday, February 11, 2011

Mini Cornbread Muffins

I made these mini muffins to accompany my vegetarian chili, hoping to lure the kids to the table. Everyone loved these little delicious nibbles, but they still refused to touch the chili (without coercion). They ended up eating these with a large spinach salad.

These are melt-in-your mouth delicious. They would be delicious anytime of day- with eggs in the morning, with a lunch-time soup or salad, or even as an afternoon snack with some apples!

Mini Cornbread Muffins
Makes 16-18 minis.
Make sure you serve these warm. If you prebake them, warm them slightly in the microwave or oven before serving. You could make these in a regular muffin tin, just be sure to increase the baking time and check for doneness with a toothpick.

1 cup unbleached flour
3/4 cup cornmeal
1 tbsp baking powder
1 1/2 tsp sea salt
1/2 cup unsalted butter, cut into small cubes or grated
1/2 cup shredded (or small dice) sharp cheddar
1 cup milk
1 egg

1. Preheat oven to 400 degrees.
2. Whisk together flour, cornmeal, baking soda and sea salt in a medium bowl.
3. Cut butter into flour mixture with pastry blender, hands or a quick blend in a food processor.
4. Whisk together egg and milk and add to flour mixture in bowl. Add cheese and mix with spoon.
5. Spoon into greased muffin tins, fill 3/4 full.
4. Bake for 18 minutes in a mini muffin tin. Increase baking time for a regular muffin tin.