italian cornbread mini cakes

★★★★★ 2 Reviews
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By Sherri Williams
from Crestview, FL

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:)

★★★★★ 2 Reviews
serves 8-16
prep time 10 Min
cook time 15 Min

Ingredients For italian cornbread mini cakes

  • 1 c
    white corn meal mix
  • 1/4 c
    all purpose flour
  • 1 lg
    egg, beaten
  • 1 3/4 c
    buttermilk**more if needed**
  • 1/4 c
    extra virgin olive oil
  • 1 1/2 tsp
    italian seasoning
  • 2-3 oz
    pepperoni, mini slices
  • 1/4 c
    green onions, chopped
  • 2-3 oz
    italian cheese, shredded
  • 1 oz
    parmesan cheese, grated
  • 1 tsp
    crushed red pepper **optional**
  • 2 pinch
    salt and pepper

How To Make italian cornbread mini cakes

  • 1
    preheat oven to 360 degrees. add all the ingredients in a large mixing bowl
  • 2
    mix all the ingredients until you have a creamy consistency
  • 3
    spray madeleine pan **or muffin pan** with olive oil spray. add batter to pan
  • 4
    bake for 12-15 minutes or until corncakes are golden brown

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