Food & Cooking Recipes Appetizers Cornbread Bites Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 14, 2019 Print Rate It 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. Rate it Print