Can I make these without eggs?

Absolutely! For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it thicken for 5 minutes before adding. The texture changes slightly but still tastes amazing.

How do I freeze cornbread muffin bites?

Let them cool completely, then pack them in freezer bags with parchment between layers. They'll keep for 2 months! To serve, just pop frozen muffins in a 350°F oven for 8-10 minutes.

Can I make these ahead for a party?

You bet! Bake them the day before and store at room temp. Right before serving, warm them for 5 minutes in the oven - they'll taste freshly baked!

What's the best substitute for buttermilk?

No buttermilk? No problem! Mix 1 tbsp lemon juice or vinegar into 1 cup regular milk and let it sit for 5 minutes before using. Works like a charm!

Cornbread Muffin Bites Ready in 25 Minutes

Name: Cornbread Muffin Bites Ready in 25 Minutes
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tbsp baking powder; 1/2 tsp salt; 1 cup milk; 1/4 cup vegetable oil; 1 egg

Description

Easy-to-make, bite-sized cornbread muffins that are perfect for snacks or as a side dish.

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1 cup milk
1/4 cup vegetable oil
1 egg

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Instructions

Preheat oven to 400°F and grease a mini muffin tin.
In a bowl, mix cornmeal, flour, sugar, baking powder, and salt.
Add milk, oil, and egg. Stir until just combined.
Fill each muffin cup halfway with batter.
Bake for 10-12 minutes until golden brown.
Let cool slightly before serving.

Notes

Use buttermilk for a tangier flavor.
Add 1/4 cup shredded cheese for a savory twist.
Store in an airtight container for up to 3 days.

Prep Time: 10 mins
Cook Time: 12 mins
Category: Bread
Method: Baking
Cuisine: American