Spicy Olive Cornbread Bites

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.