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.
