 |
Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 10 |
|
I used to make great big batches of these simple little bite sized corn bread shells for hors d'oeurves. You can fill these with chili and cheese, a little grated onion and pass on trays. Or, fill them with jalapeno cheese grits, or crabmeat sauteed with peppers and cream, or cream cheese and jalapeno jelly...whatever your desire! Ingredients:
1/4 lb unsalted butter |
4 ounces cream cheese, at room temperature |
1 cup flour |
1 cup cornmeal |
1/4 teaspoon salt |
1/4 teaspoon pepper |
cooking spray |
Directions:
1. Preheat the oven to 375 degrees.
2. In a large bowl mix the butter, cream cheese, salt and pepper together well.
3. Mix in the flour and the cornmeal until well incorporated.
4. Spray the oil over a mini muffin tin or two.
5. 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.
6. Then lightly press the squares into each muffin cup.
7. Bake for 10-12 minutes, or until lightly gold brown.
8. Pop them onto serving trays, fill and serve.
9. Fill with.
|
|