I'm always looking for something different to take when we go over to our friends house for dinner. We always need something to snack on before dinner is ready and we usually have the same old stuff. You know what I mean, like crostini, chips and salsa, maybe even some sort of cheese and fruit platter. Those things are all really good but they don't really generate any
excitement for me any more.
When we were invited over to our friends house last weekend, I started trying to think of something I could bring that would be a little different. Well, I rummaged through the pantry and found a box of Jiffy cornbread mix, (my personal favorite). Eveyone likes cornbread, but we are all so used to eating it as a side dish I thought I could use it to try a new appetizer.
I used the mix and put it in mini muffin pans, topped it with Birds Eye Mexicali Corn mix, some Cheddar Jack cheese, Salsa and fresh Cilantro and--------Wala!!!
Mini Nacho Cornbread Cups
1 box Jiffy Cornbread Mix
1/3 cup buttermilk
1 cup Birds Eye Miexicali Corn
1 cup shredded Cheddar Jack cheese
Your favorite Salsa
Fresh Chopped Cilantro
Preheat oven to 400 degrees. Spray mini muffin tins with nonstick spray.
In a medium bowl mix together, Cornbread mix, egg and buttermilk. Using 2 teaspoons, place about 1 teaspoon cornbread mix into the bottom of muffin tin. Top with a rounded teaspoon corn and a rounded teaspoon cheese.
Bake in preheated oven for 8 to 10 minutes. Remove and top with a small amount of your favorite salsa and garnish with fresh cilantro.
Makes about 30 mini naco cornbread cups.