Corn Bread Bites

Summer so far has been hot and vicious, so I have not been baking lately. It is just too hot for it. Though I had made corn bread bites for a brunch a few month's ago and never got around to posting about them. They are a perfect summer food for brunch or for a side. When I made these, I decided to make 3 different kinds which included jalapeno and white Grafton cheddar, orange and rosemary, and dill and sour cream. I made all savory dishes, because as much as I love sweets there is nothing more I love then savory sweets.

Corn Bread Bites - adapted from Martha Stewart Living

Unsalted butter, softened, or vegetable oil cooking spray, for tin
1 cup flour
1 cup course yellow cornmeal
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1 large egg, lightly beaten
1/4 cup safflower oil

Jalapeno and White Grafton Cheddar
3/4 teaspoon finely chopped Jalapeno Chile
1/4 cup plus 2 tablespoons grated White Grafton Cheddar

Orange-Rosemary
1/4 teaspoon finely grated orange zest
1/4 teaspoon finely chopped rosemary
1/4 teaspoon freshly ground pepper

Dill and Sour Cream
1 teaspoon Dill
1/2 cup sour cream

Preheat oven to 375. Lightly butter a 12 cup mini muffin tin or coat with cooking spray.
Whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.

Combine buttermilk, egg, and oil. Stir buttermilk mixture into flour mixture until combined. Divide batter into 3 batches (1 cup each), and stir a flavor combination into each.

Fill cups of muffin tin 3/4 full with 1 batch of batter. Bake until tops are golden and a toothpick inserted into centers comes out clean, about 12 minutes. Transfer to a wire rack, and let cool for 5 minutes. Turn out muffins from tin. Repeat with remaining batter. Serve warm or at room temperature. Muffins can be stored at room temperature for up to 2 days.