Corn Bread Bites

Here's a nice twist on cornbread. Packed with flavor... and in a small package... they're a great accompaniment for soup or chili. (The bread lover in the household tore them into littler pieces and dumped them onto the White Chicken Chili I posted last week. He said it was just like Mexican chicken and dumplings.)

They'd also be great for a party. Just as a bite-size nibble on the buffet. Or even split with a nice piece of ham in the middle.

Corn Bread Bites
Adapted from Cooking Light magazine.
(I reversed the quantity of flour and cornmeal to make it a little less "bready.")

1/2 cup all-purpose flour
2/3 cup yellow cornmeal
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup reduced-fat sour cream
1/4 cup thinly sliced green onions
1 (8 3/4-ounce) can cream-style corn
Dash of hot sauce
1 large egg, lightly beaten
Cooking spray

Preheat oven to 375°.

Combine flour and next 4 ingredients (through salt) in a large bowl. Combine cheese and remaining ingredients except cooking spray in a small bowl; stir with a whisk. Add to flour mixture; stir just until moistened.

Divide batter evenly among miniature muffin cups coated with cooking spray.

Bake at 375° for 15 minutes or until golden brown. Cool in cups 2 minutes on wire racks; remove from pans. Cool completely on wire racks.

Makes 36 mini-muffins.