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Corn Bread Bites

Like Pam, I am excited for Autumn to arrive. Last week we made my chili recipe which I posted last year, but needed something new to go with it.  We usually make Buttermilk Corn Bread, but I happened to find this recipe not long ago and needed a dish to try it out with, so that is what I did.
I use a mini muffin pan for this recipe which turned out perfect.  The kids thought these were great and had fun with the bite size portions!  A quick and easy side dish for chili or whatever you are having for dinner.

Corn Bread Bites

 from bakeorbreak.com

  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 Tablespoon sugar (I added 2 tbsp)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder (I omitted this)
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup thinly sliced green onions
  • 1 (8 & 3/4 ounce) can cream-stlye corn
  • 1 large egg
Preheat oven to 375 degrees. Spray mini muffins pans (recipe makes 36 muffins) and set aside.
In a large bowl, combine flour, cornmeal, sugar, baking powder, salt, and chili powder. In a separate bowl, combine cheese, sour cream, onions, corn, and egg. Add to flour mixture, stirring just until moistened.
Spoon batter into muffin pans. Bake for about 10 minutes or until browned. Cool in pan for about 2 minutes. Then, remove from pans and cool muffins on wire rack.
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