Best 3 Italian Cornbread Mini Cakes Recipes

**Introducing Italian Cornbread Mini Cakes: A Delightful Fusion of Savory and Sweet Flavors**

Embark on a culinary journey to Italy with these delectable Italian Cornbread Mini Cakes, a unique blend of savory and sweet flavors that will tantalize your taste buds. These mini cakes are not your ordinary cornbread; they are infused with the vibrant flavors of Italian herbs and cheese, creating a symphony of tastes in every bite. With three enticing variations – Classic Italian Cornbread, Sun-Dried Tomato and Pesto Cornbread, and Sweet Cornbread with Berries – this recipe offers a delightful trio of flavors to satisfy every palate. Whether you're hosting a brunch, potluck, or simply craving a comforting snack, these mini cakes are guaranteed to be a hit. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure to create these irresistible Italian Cornbread Mini Cakes.

Check out the recipes below so you can choose the best recipe for yourself!

MINI CORN CAKES

Mini Corn Cakes image

Treat your guests with these spicy corn cakes that are made using Bisquick® mix and served with sour cream - perfect appetizer that's ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 24

Number Of Ingredients 13

Ingredients

1 tablespoon butter or margarine
1/3 cup chopped green onions (about 5 medium)
1/3 cup chopped celery
1/3 cup chopped red bell pepper
1 cup soft white bread crumbs (about 1 1/2 slices bread)
1/2 cup Original Bisquick™ mix
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 eggs, slightly beaten
1 can (11 oz) whole kernel corn, drained
2 tablespoons vegetable oil
1/2 cup chive-and-onion sour cream

Steps:

In 12-inch nonstick skillet, melt butter over medium heat. Add onions, celery and bell pepper; cook 3 minutes, stirring occasionally.
In medium bowl, stir vegetable mixture and remaining ingredients except oil and sour cream until well blended.
In same skillet, heat 2 teaspoons of the oil over medium heat. Cooking 8 corn cakes at a time, drop corn mixture into oil by tablespoonfuls, spreading each into 1 1/2-inch round. Cook 1 minute to 1 minute 30 seconds on each side, carefully turning once, until golden brown. Cook remaining corn cakes, using 2 teaspoons oil for each batch of 8 corn cakes. Serve with sour cream.

Nutrition Facts : Calories 60, Carbohydrate 6 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Appetizer (with 1 teaspoon sour cream), Sodium 135 mg, Sugar 1 g, TransFat 0 g

ITALIAN CORNBREAD

Italian Cornbread image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 12 servings

Number Of Ingredients 12

Ingredients

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup buttermilk
1/2 cup milk
1 large egg
1/2 teaspoon baking soda
1/2 cup grated Parmesan
2 tablespoons diced sun-dried tomatoes
1/2 teaspoon dried oregano
1/4 cup plus 2 tablespoons shortening

Steps:

Preheat the oven to 450 degrees F.
Combine the cornmeal, flour, baking powder and salt in a bowl and stir together.
Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Add the Parmesan, sun-dried tomatoes and oregano and mix together. Pour the milk mixture into the dry ingredients and stir with a fork until combined.
In a small microwave-safe bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
In a 10-inch cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet (the batter should sizzle) and spread to even out the surface. Cook on the stove top for 1 minute, then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

SWEET CORNBREAD CAKE

Sweet Cornbread Cake image

This is a thick, sweet cornbread that tastes like you are eating cake. This is a no-fail recipe, you can't go wrong! If there are any leftovers, we have the cornbread the next day for breakfast served with honey and butter.

Provided by myfoursonsks

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 cup cornmeal
3 cups all-purpose flour
1 ⅓ cups white sugar
2 tablespoons baking powder
1 teaspoon salt
⅔ cup vegetable oil
⅓ cup melted butter
2 tablespoons honey
4 eggs, beaten
2 ½ cups whole milk

Steps:

Preheat oven to 350 degrees F (175 degrees C), and grease a 9x13 inch baking dish.
Stir together the cornmeal, flour, sugar, baking powder, and salt in a mixing bowl. Pour in the vegetable oil, melted butter, honey, beaten eggs, and milk, and stir just to moisten.
Pour the batter into the prepared baking dish and bake in the preheated oven for 45 minutes, until the top of the cornbread starts to brown and show cracks.

Nutrition Facts : Calories 460.7 calories, Carbohydrate 61.1 g, Cholesterol 80.6 mg, Fat 21 g, Fiber 1.3 g, Protein 7.9 g, SaturatedFat 6.7 g, Sodium 519.1 mg, Sugar 27.8 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Make sure the baking powder and baking soda are fresh for best results.
Do not overmix the batter, as this can make the cornbread tough.
Bake the cornbread until a toothpick inserted into the center comes out clean.
Serve the cornbread warm with your favorite toppings, such as butter, honey, or chili.

Conclusion:

Italian cornbread mini cakes are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or dinner. With their moist and fluffy texture and sweet corn flavor, these mini cakes are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe, give these Italian cornbread mini cakes a try!