Black Pepper Beef Cornbread Bites
Peppery beef and sharp cheddar tuck into tender mini cornbread cups for a bold handheld snack.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (167 reviews)
INSPIRED BY
The filling nods to a classic diner burger while the cornbread wrapper keeps the snack easy to pass and eat.
Story
Theo sees these as the perfect counter snack after a long drive, when everybody wants something hot but nobody wants a plate. The beef hits with black pepper and a little sweet soy, then the cheddar cornbread brings the soft landing. Pickled jalapenos cut through the richness like a jukebox starting up. Make a batch, put out the napkins, and watch them disappear.
By Theo
Ingredients
- 1 tablespoon neutral oil
- 3/4 pound ground beef
- 1/2 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon cracked black pepper
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1/2 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup whole milk
- 1 large egg
- 1/2 cup shredded sharp cheddar
- Pickled jalapeno slices, for serving
Instructions
- Heat the oven to 400 F and grease a 12-cup muffin pan with a thin film of oil.
- Heat the oil in a skillet over medium-high heat, add the beef and onion, and cook for 5 minutes until browned.
- Stir in the garlic, black pepper, soy sauce, and honey, then cook for 1 minute and remove from the heat.
- Whisk the cornmeal, flour, and baking powder in a bowl, then stir in the milk, egg, and cheddar until just combined.
- Divide half the batter among the muffin cups, add a spoonful of beef to each, and cover with the remaining batter.
- Bake for 12 to 15 minutes until puffed and golden, then cool for 5 minutes and serve with pickled jalapenos.
Chef Tips
- Grease the pan well, especially around the bottom edges, so the bites lift out cleanly.
- Let the beef cool for a few minutes before filling so it does not loosen the batter.
- A small cookie scoop makes quick, even portions for the muffin pan.
- Freeze cooled bites in a sealed container and rewarm at 350 F for 10 minutes.
Cook's Notes
- **Pan:** A light metal muffin pan gives the most even golden edges.
- **Filling:** Drain excess fat if the beef is especially fatty.
- **Batter:** Stir only until the dry streaks disappear for tender cornbread.
- **Serving:** Add jalapenos at the table so kids can skip the heat.