Make these mini cornbread muffins to accompany a bowl of soup, or to serve as finger food for your next party. Spice them up with with jalapeños, cheese, red pepper and onions, or your favourite additions.
Mini Cheesy Cornbread Bites are on the menu in our house today! And they’re gluten-free!
These two-bite snacks make a great accompaniment to a bowl of soup or stew. They’re tiny muffins made with cornmeal, eggs, butter, and any type of milk. Best of all, they’re spiked with flavour from jalapeño peppers, sharp cheddar cheese and red bell peppers.
These Mini Cornbread Bites make Cozy Comfort Food!
Cornbread is rustic and quick to prepare. I often make these Blueberry Buttermilk Gluten-Free Cornmeal Muffins as a side for this Slow Cooker Vegan Texas Black Bean Soup or Instant Pot Vegan Chipotle Chili.
If you want a more rustic feel to round out your meal, go for this Gluten-free Cheesy Herb Cornbread and cook it in a cast-iron skillet. So good!
Healthy Cornbread Muffins for Easy Winter Meals
Are you loving this time of year? Or are you bogged down and feeling overwhelmed with all that you feel needs to be done before Christmas?
If so, I can certainly identify with you. I recall years when I was wrapping gifts at midnight on Christmas Eve, rushing around on Christmas Day trying to maintain all our family traditions and introducing new ones, and then spending Boxing Day on the couch with a stress-induced sore throat and cold.
Not this year, however. We’re revelling in the slower pace we’ve chosen for our lives. We’re filling our days with all those things we dreamed we’d do one day–curling up by the fire with a book, taking long walks, and moseying through local shops, picking up gifts for the four cherished little ones in our family.
A Special Meal for Winter Solstice!
Today is Winter Solstice and there is so much to celebrate! It’s the shortest day of the year. Each day ahead will be a little longer than the one before. We’re noticing swollen buds on the maple trees, bulbs pushing up through the soil, and even a primula blooming in the garden.
While it’s only the first official day of Winter, can Spring be far behind?
I like to mark this peaking of the darkness with a special meal. Tonight Laura will be here, and we’ll share a warm bowl of homemade soup, some fresh greens, and these Mini Cheesy Cornbread Bites, made with Bob’s Red Mill Gluten-Free Cornbread Mix and festively spiked with a little jalapeno, red pepper and green onion. I wouldn’t be surprised if she’d like a glass of Pomegranate Sangria too.
So take some time to simply enjoy all this season has to offer. Light some candles to symbolically chase away the dark and share a simple meal with the people you love. What else truly matters?
Mini Cheesy Cornbread Bites
- 1 20 oz pkg Bob's Red Mill Gluten-Free Cornbread Mix
- 2 large eggs
- 1 1/2 cups milk, dairy, or plant-based. I used almond milk.
- 1/3 cup melted butter
- 1/2 cup shredded cheese of your choice
- 1/4 cup green onions, finely chopped
- 1/4 cup red pepper, finely diced
- 1/2 to 1 jalapeno pepper, minced
- Preheat oven to 375°F.
- Line mini muffin tins with paper liners.
- Put cornbread mix in a large bowl. Add eggs, milk and butter and beat on low speed with electric mixer until well combined, then beat on high for 30 seconds.
- Stir in cheese, onions, and peppers.
- Fill muffin tins 2/3 full.
- Bake at 375°F for 12-15 minutes. Let cool in muffin tin for 5 - 0 minutes, then transfer to wire rack. Remove paper liners.
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