Mini Cornbread Shells Recipes

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MINI CORNBREAD SHELLS



Mini Cornbread Shells image

I used to make great big batches of these simple little bite sized corn bread shells for hors d'oeurves. You can fill these with chili and cheese, a little grated onion and pass on trays. Or, fill them with jalapeno cheese grits, or crabmeat sauteed with peppers and cream, or cream cheese and jalapeno jelly...whatever your desire!

Provided by Penny Stettinius

Categories     Grains

Time 27m

Yield 2 dozen, 12-14 serving(s)

Number Of Ingredients 7

1/4 lb unsalted butter
4 ounces cream cheese, at room temperature
1 cup flour
1 cup cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
cooking spray

Steps:

  • Preheat the oven to 375 degrees.
  • In a large bowl mix the butter, cream cheese, salt and pepper together well.
  • Mix in the flour and the cornmeal until well incorporated.
  • Spray the oil over a mini muffin tin or two.
  • Roll the dough out until it's about 1/4 inch thick and cut little squares out. The size of the square should be enough to fit into one mini muffin mold.
  • Then lightly press the squares into each muffin cup.
  • Bake for 10-12 minutes, or until lightly gold brown.
  • Pop them onto serving trays, fill and serve.
  • Fill with.

MINI CHEESY CORNBREADS



Mini Cheesy Cornbreads image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 4 mini cornbreads

Number Of Ingredients 9

2 1/2 cups yellow cornmeal
3 tablespoons sugar
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
3/4 cup grated Parmesan
3/4 cup grated sharp white Cheddar (on the fine holes of a box grater)
1 3/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted and cooled, plus 2 tablespoons, cut into 4 pieces
3 large eggs

Steps:

  • Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
  • Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
  • Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
  • Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.

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