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

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

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

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

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

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
  • 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; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 24 mg cholesterol; 285 mg sodium. 60 mg potassium; 15 g carbohydrates; 1 g fiber; 2 g sugar; 2 g protein; 0 g trans fatty acid; 146 IU vitamin a; 6 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews