Cornbread Minis {Recipe}

So, I was WFH the other day, scavenging my freezer for something to eat for lunch when I stumbled upon a tupperware of frozen turkey chili. Score! The chili was great, but I needed something to go with it.

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I know a lot of people enjoy various things with chili: tortilla chips, pasta, etc. Personally, my favorite thing to go with chili is corn bread…or corn muffins. I’ve been baking corn muffins up the last several times I’ve made a cornbread batter because I can be impatient and the muffins just bake faster (not to mention they’re easier to share and freeze for later).

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Sometimes, I freeze the leftover corn muffins I make the same day I do the chili, but there were no corn muffins to be found. I considered baking a whole batch of muffins, but it seemed like a bit much and my corn meal was running low. That’s when inspiration (or curiosity) struck. Could I possibly convert one of my Cake Mini recipes into a Cornbread Mini?

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I took one of my Cake Mini recipes, did some simple updates, and decided to test out the depression cake trick (vinegar & baking soda) for leavening.

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They were a success! So successful, in fact, that I ate both. I just had to drizzle them with a little local honey first. Mmm…

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Cornbread Minis

If you have the time and ingredients, I’d probably just bake up a whole batch of corn bread or corn muffins. But, if you’re ever feeling a little lazy, cooking for just yourself, or running low on baking ingredients, definitely give this recipe a whirl. They’re just a little faster and more convenient…and, they’re even made without eggs or butter, thanks to the Depression-Cake trick I learned recently. The recipe makes enough for two people who want a small piece of corn bread or for one person who wants a lot. They’re perfect with chili or even with breakfast.

*Vegetarian* *Vegan options listed below*

Prep Time: 5-10 minutes
Bake Time: about 15 minutes

Ingredients:

  • 3 tablespoons corn meal
  • 2 tablespoons flour of choice (I like unbleached all purpose for this one)
  • 1 tablespoon sugar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon baking soda
  • 3 tablespoons milk (or use vegan substitute)
  • 1 tablespoon flavorless oil (for example: canola)
  • 1/4 teaspoon white vinegar

Directions:

  1. Pre-heat oven to 350 degrees F. Prepare two ramekins with non-stick spray.
  2. In a medium bowl, combine and then whisk together corn meal, flour, sugar, salt, and baking soda until even distributed.
  3. In another medium bowl, combine and then whisk together milk, oil, and vinegar until evenly mixed.
  4. Mix wet ingredients into the dry ingredients until just combined, careful to not overmix. Batter will be lumpy. Evenly distribute batter between the two ramekins.
  5. Bake 14-16 minutes, or until top is just golden brown and corn bread is cooked through (when a toothpick inserted into the center comes out clean).

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Happy baking! :)

What’s your favorite kind of chili? Turkey, beef, vegetarian, tempeh…anything else?

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Comments

  1. says

    We make chili frequently and, though I generally find it fairly simple to whip up a whole pan of bread, I think these cornbread minis are adorable. The limited ingredient list is awesome, as I sometimes fail at planning ahead.

    What size ramekins do you generally use? I really want to get some.

    • says

      Aww thanks girl! :) So, I just measured my ramekin, and it has a slightly wider top section (just about 1/4 or 1/8″ of the top height). The main section is 3 inches in diameter, and it holds exactly 1 cup of liquid.

      The ramekin size probably doesn’t have to be exactly the same, but if it were different, I would think it would only affect baking time.

      This past weekend, I made Depression Cake minis in my Le Creuset petit au gratin dishes (http://cookware.lecreuset.com/cookware/product_Heritage-Petite-Au-Gratin-Dish_10151_-1_20002_10149_13058), and they cooked up perfectly, but took a little less time because of the different distribution.

      Hope you like them! :)

  2. Marie says

    I was going to ask the same question – where did you buy those ramekins? I like yours because they have more depth than others I’ve seen.

    • says

      Crate and Barrel. But I don’t see any available online right now. :( They usually do them seasonally. I believe I got the red ones last year around Christmas. They do have some ramekins on C&B right now, but not the same style/size/shape.

  3. mizbee says

    Try this with jerked lamb chili
    Also I used the cornmeal mix with buttermilk and added 1T more oil. Thanks so much.

  4. Karen says

    Found you in a google search looking for Cornbread for Two. I made these to go with some leftover soup tonight. I thought I had messed up somehow as the batter was runny & thin, then found I forgot the baking soda. Added that and waited 5 minutes to let it do it’s thing. My ramekins were 3 inches across but only held a little over a half a cup each. At first I wasnt sure I liked them. But they grow on you. It is good for a small batch or if you are out of eggs. Will make them again proper and see how they go. :-) Thanks.

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