Cornbread Cupcakes (Print Version)

Ingredients:

01 - 1 cup cornmeal.
02 - 1 cup all-purpose flour.
03 - 1/4 cup granulated sugar.
04 - 1 tbsp baking powder.
05 - 1/2 tsp salt.
06 - 1 cup milk.
07 - 1/4 cup vegetable oil.
08 - 1 large egg.
09 - 2 cups peeled and diced potatoes.
10 - 1/4 cup milk.
11 - 2 tbsp butter.
12 - Salt and pepper to taste.
13 - Chopped chives (optional).
14 - Crumbled bacon (optional).

Instructions:

01 - Preheat your oven to 400°F (200°C) and line a muffin tin with paper liners.
02 - In a large bowl, combine cornmeal, flour, sugar, baking powder, and salt.
03 - In another bowl, whisk together milk, vegetable oil, and egg.
04 - Add the wet ingredients to the dry ingredients and stir until just combined.
05 - Divide the batter evenly among the muffin cups.
06 - Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cool completely on a wire rack.
08 - Boil the diced potatoes in salted water until tender, about 15 minutes.
09 - Drain and return potatoes to the pot. Add milk and butter. Mash until smooth.
10 - Season with salt and pepper to taste.
11 - Once cornbread cupcakes are cool, pipe or spoon mashed potatoes onto each cupcake.
12 - Garnish with chopped chives and crumbled bacon if desired.

Notes:

01 - Enjoy these savory cornbread cupcakes with mashed potatoes as a delightful twist on classic comfort food!.

Back