italian cornbread mini cakes
Who doesn't like cornbread? Well, this is my italian twist on cornbread made in a Madeleine Pan. These bite-size cornbread cakes are the perfect size for kids and adults alike. I hope that you enjoy. Cooking with Passion, sw:)
prep time
10 Min
cook time
15 Min
method
---
yield
8-16 serving(s)
Ingredients
- 1 cup white corn meal mix
- 1/4 cup all purpose flour
- 1 large egg, beaten
- 1 3/4 cups buttermilk**more if needed**
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons italian seasoning
- 2-3 ounces pepperoni, mini slices
- 1/4 cup green onions, chopped
- 2-3 ounces italian cheese, shredded
- 1 ounce parmesan cheese, grated
- 1 teaspoon crushed red pepper **optional**
- 2 pinches salt and pepper
How To Make italian cornbread mini cakes
-
Step 1preheat oven to 360 degrees. add all the ingredients in a large mixing bowl -
Step 2mix all the ingredients until you have a creamy consistency
-
Step 3spray madeleine pan **or muffin pan** with olive oil spray. add batter to pan
-
Step 4bake for 12-15 minutes or until corncakes are golden brown
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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