Petite and with a hint of heat, these mini breads make a perfect side or snack.

Source: Better Homes and Gardens


Recipe Summary

10 mins
30 mins
20 mins
17 to 20 sticks or 36 mini muffins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Place corn cob molds** or thirty-six 1 3/4-inch muffin cups in oven.

  • In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, salt, and paprika. Stir in corn, roasted pepper, and onion.

  • In a small bowl combine egg, buttermilk, and 4 tablespoons of the melted butter. Add egg mixture to flour mixture. Stir just until moistened.

  • Remove molds or muffin cups from oven; brush with the remaining 2 tablespoons melted butter. Carefully spoon batter into molds or cups, filling each about two-thirds full.

  • Bake for 10 to 12 minutes for molds (12 to 15 minutes for cups) or until golden and a toothpick inserted in the centers comes out clean. Invert cornbread sticks onto wire racks (or remove muffins from cups and place on wire racks). Serve warm.


To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.


If you don't own 17 to 20 corn cob molds, bake the cornbread sticks in batches, wiping the molds and brushing them with melted butter before each use.

Nutrition Facts

110 calories; fat 5g; cholesterol 24mg; saturated fat 3g; carbohydrates 15g; mono fat 1g; insoluble fiber 1g; sugars 2g; protein 2g; vitamin a 145.8IU; vitamin c 6.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 285mg; potassium 60mg; calcium 30.3mg; iron 0.9mg.