Smoky Cheddar Cornbread Bites

Allergens

Dairy, Eggs

Ingredients

• 1. 1 cup yellow cornmeal 2. 1/2 cup all
• purpose flour 3. 2 tbsp sugar 4. 1 tsp baking powder 5. 1/2 tsp salt 6. 1/2 tsp smoked paprika 7. 1/4 tsp cayenne pepper 8. 1 large egg 9. 1 cup buttermilk 10. 4 tbsp unsalted butter, melted and cooled 11. 1 cup sharp cheddar cheese, shredded 12. Vegetable oil for brushing 13. Optional: honey for drizzling

Instructions

1. Preheat oven to 400°F (205°C). Grease a mini muffin pan or line with paper liners.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, smoked paprika, and cayenne pepper.
3. Add the egg, buttermilk, and melted butter to the dry ingredients. Mix until just combined, then fold in the shredded cheddar cheese.
4. Fill each muffin cup 2/3 full with the cornbread batter. Bake for 12 15 minutes or until a toothpick inserted into the center comes out clean.
5. Let the cornbread bites cool in the pan for 5 minutes, then transfer to a wire rack. Drizzle with honey, if desired.

Chef’s Insight

Add jalapeno or roasted corn for an extra kick.

Notes

Adjust baking time if using a larger format, such as muffins or squares.