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–+ servings
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5 from 2 votes

Mini Cornbread

Easy mini cornbreads, perfect for school lunches or potlucks.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: bread, Breakfast, brunch, Side Dish
Cuisine: American
Servings: 36 mini cornbread
Calories: 54kcal
Author: Mélanie

Ingredients

  • 160 g of flour
  • 160 g of corn flour
  • 8 g of dry yeast
  • 1 teaspoon of big salt
  • 1 egg
  • 250 ml of milk I used 3.25%
  • 75 g of butter

Instructions

  • Mix the flour, the corn flour, the dry yeast and the salt together.
  • In a bowl, beat the egg, pour the milk. Mix well. Then, add the butter previously melted. Mix again.
  • Add the wet mixture to the dry mixture and stir until properly mixed together.
  • With a table-spoon, pour some of the preparation in the mini muffin pan. You most likely will do 2 batches.
  • Cook for 15 minutes in the oven previously warmed up at 375°F.
  • Repeat until your mixture is finished.

Notes

petitporcini.com

Nutrition

Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 89mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg