Mini Cornbread Shells Recipes

MINI CHEESY CORNBREADS

Steps:

• Place four 6 1/2-inch cast-iron skillets in the oven and preheat the oven to 425 degrees F.
• Whisk the cornmeal, sugar, baking soda and salt in a large bowl. Add the Parmesan and Cheddar and toss lightly to mix.
• Whisk the buttermilk, melted butter and eggs in a second bowl. Pour into the cornmeal mixture and mix until just combined.
• Carefully remove the skillets from the oven. Divide the remaining 2 tablespoons butter among the skillets and let it melt. Swirl the skillets to coat them with the butter and divide out the batter. Bake the cornbreads until golden on the edges and a tester inserted in the center comes out clean. 14 to 15 minutes. Let cool on a rack.

MINI CORNBREAD SHELLS

Steps:

• Preheat the oven to 375 degrees.
• In a large bowl mix the butter, cream cheese, salt and pepper together well.
• Mix in the flour and the cornmeal until well incorporated.
• Spray the oil over a mini muffin tin or two.
• Roll the dough out until it's about 1/4 inch thick and cut little squares out. The size of the square should be enough to fit into one mini muffin mold.
• Then lightly press the squares into each muffin cup.
• Bake for 10-12 minutes, or until lightly gold brown.
• Pop them onto serving trays, fill and serve.
• Fill with.