Sweet Corn and Cheddar Spoonbread Bites
Mini spoonbread bites turn sweet corn, sharp cheddar, and jalapeno into a soft, savory party snack.
Prep: 10 · Cook: 15 · Total: 25 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (112 reviews)
INSPIRED BY
Inspired by Southern spoonbread and classic corn muffins, shaped for easy snacking.
Story
Theo says every good snack should be easy to grab and hard to stop eating. These spoonbread bites bring soft cornmeal centers, sharp cheddar, and a jalapeno spark without asking for a deep fryer. Set them beside the dip, and watch the tray empty like the last booth at closing time.
By Theo
Ingredients
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 2 large eggs
- 3/4 cup whole milk
- 2 tablespoons melted butter
- 1 cup corn kernels, fresh or thawed
- 3/4 cup shredded sharp cheddar cheese
- 1 small jalapeno, finely diced
- Sour cream and hot sauce for serving
Instructions
- Heat the oven to 400 F and grease a 24-cup mini muffin pan.
- Whisk the cornmeal, flour, baking powder, and salt in a bowl.
- Whisk the eggs, milk, and melted butter in a second bowl, then stir the wet mixture into the dry ingredients.
- Fold in the corn, cheddar, and jalapeno until evenly distributed.
- Fill each mini muffin cup about three-quarters full and bake for 12 to 15 minutes until puffed and golden at the edges.
- Cool for 5 minutes, loosen the bites with a small knife, and serve with sour cream and hot sauce.
Chef Tips
- Grease the pan well so the soft centers release cleanly.
- For milder bites, use half a jalapeno or substitute a small green bell pepper.
- Shred the cheddar yourself for the smoothest melt.
- Bake one test bite first if your mini muffin pan is especially shallow.
Cook's Notes
- **Pan:** Grease every mini muffin cup, including the sides.
- **Corn:** Thaw frozen corn and blot it dry before folding it in.
- **Serving:** Warm the bites briefly if making them ahead.