Cheddar-Jalapeno Cornbread Bites

We are huge fans of cornbread. I usually make it in my cast iron skillet, but I saw this slight adaptation in Martha Stewart Living and had to give it a try.

I used my own basic sweet cornbread recipe, added finely diced jalapeno and shredded cheddar cheese, and then baked the cornbread in mini muffin tins rather than my skillet. The flavor combination was great, and my girls loved the littleness of their cornbread. (I did scoop out part of the batter before adding the jalapenos and baked these just for the girls, as they are not as fond of the jalapenos as I am).

Martha recommends two other flavor combinations: orange-rosemary and caramelized onion-bacon. I'm thinking the onion-bacon cornbread bites would be fabulous with an omelette and hash browns.

Cheddar-Jalapeno Cornbread Bites

1 cup white wheat flour
1 cup cornmeal
1/2 cup sugar
1 TB baking powder
1/2 tsp kosher salt
1 1/4 cup milk
2 eggs, lightly beaten
1/3 cup canola or vegetable oil
3 TB melted butter
1 cup white cheddar cheese
1 jalapeno, finely diced (ribs and seeds removed)

Preheat oven to 350 degrees.

Mix flour, cornmeal, sugar, baking powder, and salt.

Whisk together milk, eggs, oil, and butter.

Stir in the cheese and jalapeno.

Add the milk mixture to the flour mixture and stir just until blended.

Fill mini muffin tins 3/4 full.

Bake at 350 degrees for 10-12 minutes.

Yield: 4 dozen cornbread bites

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Check out other finger foods for the big game at Baking Bad's link party!