Mini Cheesy Cornbread Bites

Make these mini cornbread muffins to accompany a bowl of soup, or to serve as finger food for your next party. These are flavoured with jalapeños, cheese, red pepper and onions, but you can include your favourite additions instead.
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 reveling in the slower pace we’ve chosen for our lives and we are filling our days with all those things we dreamed we’d do one day–cosying up by the fire with a book, taking long walks, and moseying through the smaller local shops and markets picking up gifts for the four cherished little ones in our family.

Today is Winter Solstice and there is so much to celebrate! It’s the shortest day of the year, so that means that 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

Make these mini cornbread muffins to accompany a bowl of soup, or to serve as finger food for your next party. These are flavoured with jalapenos, cheese, red pepper and onions, but you can include your favourite additions instead.

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Course: Breads and Muffins

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings: 48

Author: Flavour & Savour

Ingredients

• 1 package Bob's Red Mill Gluten-Free Cornbread Mix
• 2 eggs
• 1 1/2 cups milk,, dairy, rice, or nut milk--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

Instructions

• Preheat oven to 375F.
• 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 375F for 12-15 minutes.

Notes

Using the entire package of cornbread mix makes a lot of mini muffins! If you don't want them all small, make some in a regular muffin tin and just bake a little longer. You can also make this recipe in a greased or non-stick 9 x 9 pan. In this case, bake for 25 minutes or until lightly browned.

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