Mini Cornbread Shells Recipes

MINI SKILLET CORNBREAD

Steps:

• Place butter in a 6-in. ovenproof skillet or baking dish. Melt in a 425° oven; tilt to coat bottom and sides. In a bowl, combine cornbread mix and cornmeal. In another bowl, beat egg, milk and vinegar. Add to cornmeal mixture; stir until moistened. Pour into prepared skillet. Bake, uncovered, for 12-15 minutes or until a toothpick inserted in the center comes out clean.

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.

CORNBREAD MINI MUFFINS

Steps:

• Preheat oven to 325.
• Mix ingredients in order listed above.
• Grease Mini Muffin Tin.
• Fill each cup until level.
• Bake on middle rack for 15-18 minutes.

MINI SHORTBREAD TART SHELLS

Steps:

• Set oven to 300 degrees.
• Prepare mini muffin tins.
• In a bowl mix all ingredients with an electric hand mixer until well blended.
• Pinch off small pieces of dough (do not roll the dough first) using your fingers pat into the muffin tins to form a "shell".
• Prick the bottoms with a fork.
• Bake for about 20 minutes (during the baking time prick bottoms again if the shells puff up.
• Cool and fill as desired.