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Corn Bread Bites
Date added: November 15, 2007
This recipe also makes a dozen muffins in a standard muffin tin; bake 17 minutes or until golden brown. You can also double the recipe and freeze the extra muffins for up to one month. If you do this, prepare the muffins in two batches so the baking powder maintains its effectiveness while the extra batter sits, waiting for the first batch to be turned out of the pans.
- Servings: 12 change
- Calories per serving: 101
- Prep time: 0
- Cook time: 0
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Ingredients
- 2/3 cup flour, all purpose, bleached, enrich
- 1/2 cup cornmeal, yellow
- 1 tbsp sugar
- 1 1/2 tsp baking powder, double acting
- 1/4 tsp salt, table
- 1/2 cup cheese, cheddar, sharp, shredded
- 1/2 cup sour cream, rducd fat
- 1/4 cup onions, spring (green), raw
- 8 3/4 ounce-weight corn, cream style, cnd
- .05 tsp sauce, hot red chili pepper, cnd
- 1 eggs, large, raw
- 1 cooking spray, 1/3 sec spray
Recipe Method
1. Preheat oven to 375 F.
2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients, except cooking spray, in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.
3. Divide batter evenly among miniature muffin cups coated with cooking spray. Bake at 375 F. for 10 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks. Yield: 12 servings (serving size: 3 muffins).
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 101 | 5% |
| Fat 3g | 5% |
| Cholesterol 28mg | 9% |
| Sodium 285mg | 12% |
| Carbohydrates 15g | 5% |
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