If you like the comfort of warm cornbread and the rich flavor of mushrooms, these mini cornbread cups are a must-try. They’re soft, savory, and easy to whip up—perfect for a quick snack, a side dish, or even a light dinner. You can enjoy them as they are or add a little bacon for extra flavor.
Ingredients:
- 10.5 oz mushrooms (about 3 cups, chopped)
- 2 tablespoons vegetable oil
- 1 ½ cups cornmeal
- 2 large eggs
- 3.5 oz farmer’s cheese or crumbled feta (about ½ cup)
- ½ cup whole milk
- ¾ cup sparkling water
- Salt and freshly ground black pepper, to taste
Optional:
- 2–3 tablespoons cooked bacon, finely diced
Preparation:
- Preheat your oven to 425°F (220°C).
- Clean and chop the mushrooms. Heat oil in a skillet over medium heat, then sauté the mushrooms until golden and soft. Season with salt and pepper to taste.
- Divide the sautéed mushrooms evenly into muffin or silicone baking cups placed in a muffin tin.
- In a mixing bowl, beat the eggs, add a pinch of salt, then mix in the cheese. Stir in the milk and cornmeal.
- Add the oil and slowly pour in the sparkling water while mixing gently until you get a thick but pourable batter.
- Pour the batter over the mushrooms in each cup, filling them about 4/5 full.
- Bake for 25–30 minutes, or until golden and set.
- Let cool slightly before removing from the muffin tin. Serve warm with yogurt, sour cream, or kefir.
Tip: For extra flavor, mix a few spoonfuls of crispy bacon into the batter before baking.
