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.

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).

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?

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.

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…

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).

Happy baking!

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

Tagged as: Recipe