Food & Cooking Recipes Appetizers Cornbread Bites By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 14, 2019 Print Share Share Tweet Pin Email Yield: 3 dozen You loved our cornbread hors d'oeuvres baked in mini-muffin tins, so we found a way to make them even more scrumptious. Mix in one of the sweet, savory, or spicy flavor combinations below, or create your own. You'll have appetizers to feed an army, or at least a few dozen of your closest friends. Ingredients For the Batter Unsalted butter, softened, or vegetable oil cooking spray, for tin 1 cup flour 1 cup coarse yellow cornmeal ¼ cup plus 2 tablespoons sugar 1 ½ teaspoons baking powder ¼ teaspoon baking soda ¼ teaspoon salt 1 cup buttermilk 1 large egg, lightly beaten ¼ cup safflower oil Orange-Rosemary ¼ teaspoon finely grated orange zest ¼ teaspoon finely chopped fresh rosemary ¼ teaspoon freshly ground pepper Jalapeno-Cheddar ¾ teaspoon finely chopped jalapeno chile ¼ cup plus 2 tablespoons grated white cheddar cheese Caramelized Onion-Bacon 2 tablespoons caramelized onion 1 ½ strips cooked bacon, broken into small pieces Directions Preheat oven to 375 degrees. Lightly butter a 12-cup mini-muffin tin or coat with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt. Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each. Fill cups of muffin tin three-quarters full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days. Print