Mini Spicy Cornbread Bites with Avocado Cream
Bold flavors in a bite-sized package—this appetizer is Christmas party magic!
Ingredients
For the Cornbread Bites:
- 1 cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp sugar
- 1 cup buttermilk
- 1 large egg
- ¼ cup unsalted butter (melted)
- 1 small jalapeño (finely diced (seeds removed for less heat))
- ½ cup shredded cheddar cheese
- ¼ cup sweet corn kernels (canned or fresh)
For the Avocado Cream:
- 2 ripe avocados
- ½ cup sour cream
- Juice of 1 lime
- ½ tsp garlic powder
- Salt and pepper to taste
- Optional: pinch of cayenne for extra heat
Garnish:
- Fresh cilantro leaves
- Thinly sliced red chili (optional, for decoration)
Instructions
Step 1: Prep the Cornbread Batter
- Preheat your oven to 375°F (190°C) and grease a mini muffin tin.
- In a mixing bowl, combine the dry ingredients: cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk together buttermilk, egg, and melted butter.
- Gradually fold the wet ingredients into the dry ingredients until just combined.
- Stir in the diced jalapeño, shredded cheddar cheese, and corn kernels.
Step 2: Bake the Cornbread Bites
- Spoon the batter into the greased mini muffin tin, filling each cavity about ¾ full.
- Bake for 12–15 minutes, or until golden and a toothpick inserted into the center comes out clean.
- Let the cornbread bites cool in the pan for 5 minutes, then transfer to a wire rack.
Step 3: Make the Avocado Cream
- In a food processor or blender, combine avocados, sour cream, lime juice, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Transfer the avocado cream to a piping bag (or use a resealable bag with the corner snipped).
Step 4: Assemble the Appetizers
- Once the cornbread bites are cooled, pipe a dollop of avocado cream onto each one.
- Garnish with fresh cilantro leaves and a thin slice of red chili for extra holiday flair.
Notes
Pro Tips for Success
- Make it Ahead: Bake the cornbread bites a day in advance and store them in an airtight container. Prepare the avocado cream just before serving to keep it fresh and vibrant.
- Customize the Heat: Adjust the jalapeño and cayenne to suit your spice tolerance.
- Alternative Topping: Swap avocado cream for whipped feta or herbed yogurt if you’re feeling adventurous!
Variations
- Southwestern Style: Add a pinch of smoked paprika and diced bell peppers to the cornbread batter.
- Sweet Heat: Mix a tablespoon of honey into the batter for a touch of sweetness to contrast the spice.
- Cheesy Upgrade: Top with crumbled queso fresco instead of cheddar for a more authentic Mexican touch.