Spicy Olive Cornbread Bites

3 comments |

Simple & quick with a kick! That's how I'd describe this small cornbread muffins recipe. Great with a bean soup or serve them as an appetizer when entertaining.

I combined the recipe for Moist Cornbread Muffins with a jar of jalapeno stuffed olives, then I got out my mini-muffin pan to bake these up. Seven to ten minutes later, we were ready to eat.

HERE’S ALL IT TAKES

1 1/2 cups cornmeal
1/2 cup flour
1/4 cup oil
1 1/2 cups sour cream or plain yogurt
2 teaspoon baking powder
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten

24 jalapeno stuffed olives

Heat oven to 450ºF degrees. Spray a 24 mini-muffin pan with non-stick cooking spray.

Mix all the ingredients, except the olives, into a large bowl. Use a 1 inch scoop to measure out the batter into the muffin pan. Press one olive down into the middle of each muffin. Bake 7 to 10 minutes, until lightly golden brown. That's it.

In the photo above, you'll see I cut some olives, but that was a mistake on my part. At first, I thought half of an olive would be enough. The whole olive is BETTER.

I used canola oil this time. However, the taste of the olives made me wish I had tried using extra virgin olive oil.

They were very good with bean soup. Immediately, I thought they would make a great appetizer when entertaining.