Bacon Cheddar Corn Bread Bites
Bacon Cheddar Corn Bread Bites
Got to have a little cornbread with your chili? These baby bites of cornbread fit perfectly with the Chunky Beef and Bean Chili from yesterday’s post because they have a “bunch of chunk” in them as well with minced jalapeno, bacon bits, corn and shredded cheese. That’s a lot of extra goodness for a traditionally plain recipe. But that’s why I love it!
I’ve adapted this one from a Cooking Light recipe here but switched to whole wheat pastry flour instead of enriched. I also added corn to make it higher in fiber. Most cornbread recipes are loaded with sugar and oil, but these little guys just don’t seem to need all those extra calories to stay delicious. They’re not too sweet, but not too plain either. Hope you like them as much as I do.
- Bacon Cheddar Corn Bread Bites
- Cooking spray
- 1 cup whole wheat pastry flour
- 3/4 cup yellow cornmeal
- 1/2 cup (2 ounces) shredded sharp cheddar cheese
- 2 Tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp ground cumin
- 1/4 tsp salt
- 1/2 cup frozen or fresh corn kernels
- 4 center-cut bacon slices, cooked, drained, and crumbled
- 1 jalapeño pepper, seeded and minced
- 1 1/4 cups low-fat buttermilk
- 1/4 cup canola oil
- 1 large egg, lightly beaten
- Preheat oven to 375°. Coat mini muffin tins with cooking spray.
- Combine flour, cornmeal, cheddar cheese, sugar, baking powder, baking soda, cumin and salt in a large bowl, stirring with a whisk. Stir in corn, bacon and jalapeño; make a well in center of mixture.
- Combine buttermilk, oil and egg in a bowl, stirring well with a whisk. Add milk mixture to flour mixture, stirring just until moist.
- Divide batter among prepared muffin tins. Bake at 375° for 10-12 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack.