Spicy Cornbread Cobs

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

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  • Makes: 17 to 20 sticks or 36 mini muffins
  • Prep: 20 mins
  • Bake: 10 mins 400°F per batch

Spicy Cornbread Cobs

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Directions

  1. Preheat oven to 400 degrees F. Place corn cob molds** or thirty-six 1 3/4-inch muffin cups in oven.
  2. In a medium bowl stir together flour, cornmeal, sugar, baking powder, baking soda, salt, and paprika. Stir in corn, roasted pepper, and onion.
  3. In a small bowl combine egg, buttermilk, and 4 tablespoons of the melted butter. Add egg mixture to flour mixture. Stir just until moistened.
  4. 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.
  5. 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.

From the Test Kitchen

*

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.

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Nutrition Facts (Spicy Cornbread Cobs )

  • Per serving:
  • 110 kcal ,
  • 5 g fat
  • (3 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 24 mg chol. ,
  • 285 mg sodium ,
  • 15 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 2 g pro.
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