Recipe: Delicious Bite sized cornbread quiches

Bite sized cornbread quiches. This dish is deliciously different from traditional quiches with a pastry crust. The corn bread base gives a nice country-style texture, while green chilies add a subtle zest. I attempted bite-sized quiche in both a muffin tin and a mini muffin tin, and had far more success with a mini muffin tin.

Plus it's so versatile it can be made in either a skillet or baking dish and all. This easy cornbread recipe works equally well with yellow, white or blue cornmeal, which is produced by grinding dry raw corn grains until they reach a fine consistency. Did you know the color of cornbread changes based on the type of corn from which it's ground? You can cook Bite sized cornbread quiches using 4 ingredients and 8 steps. Here is how you cook that.

Ingredients of Bite sized cornbread quiches

1. Prepare 1 of box of cornbread mix. (or your favorite cornbread recipe ).
2. Prepare 3 of eggs.
3. It's 1/2 cup of cheese.
4. It's 1 cup of heavy cream.

Use BBC Bitesize to help with your homework, revision and learning. Find free videos, step-by-step guides, activities and quizzes by level and subject. Bite-sized snacks are perfect for when you're feeling snacky, are having guests over for a fun party, or for little hands you need to feed. We love bite-sized snacks because they're adorable, but we're kinda picky about the ones we'll eat.

Bite sized cornbread quiches instructions

1. Mix the cornbread to the directions on the box. We are making a dough here not a batter so start with dry ingredients and slowly add the wet untill you get a dough..
2. Preheat oven to 400.
3. Roll out cornbred and cut pices big enough to make a cup the size of your muffin tin. Mine was for mini muffins so i cut the size accordingly. Put it in the muffin tins..
4. Mix your quiche, i used 3 eggs the cream and the cheese. Add anything else you want at this time..
5. .
6. Pour your mixture into the cornbread cups..
7. Top with a little extra cheese..
8. Bake 15 min or until golden brown..

Just because a snack is small, it doesn't mean we'll adopt an 'anything. I used regular sized muffin pan rather than miniature size and used the entire biscuit. After doing a couple, it was easier to roll out with floured small rolling pin and each one was more evenly distributed. I also sprayed the pan with cooking oil (have had disasters with ungreased pans). This easy and moist cornbread recipe is a true southern treat made with tangy buttermilk and cooked in a cast iron skillet to achieve that iconic crispy.