Description
Southern charm meets comfort in these Cornbread Cupcakes with Mashed Potatoes, blending rustic flavors into an irresistible side dish. Creamy potato-topped cornbread bites deliver a delightful twist that will make you crave more with each savory bite.
Ingredients
Scale
Dry Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
Mashed Potato Topping:
- 2 cups peeled and diced potatoes
- 1/4 cup milk
- 2 tablespoons butter
- Salt and pepper to taste
- Chopped chives (optional)
- Crumbled bacon (optional)
Instructions
- Prepare the oven at 400F (200C) and arrange paper liners in a muffin tin.
- Mix cornmeal, flour, sugar, baking powder, and salt together in a spacious mixing bowl.
- Whisk milk, vegetable oil, and egg in a separate container until thoroughly blended.
- Gently fold wet ingredients into dry ingredients, stirring minimally to create a uniform batter.
- Distribute batter evenly across muffin cups, filling each approximately three-quarters full.
- Slide muffin tin into preheated oven and bake for 15-18 minutes until a toothpick emerges clean.
- Transfer cupcakes to a wire rack, allowing complete cooling for approximately 30 minutes.
- Submerge diced potatoes in salted water, simmering until fork-tender, roughly 15 minutes.
- Drain potatoes and return to pot, incorporating milk and butter, then mash until creamy and smooth.
- Enhance potato mixture with salt and pepper, adjusting seasoning to personal preference.
- Once cornbread cupcakes have cooled, delicately pipe or spoon mashed potatoes atop each cupcake.
- Optional: Embellish with freshly chopped chives and crispy crumbled bacon for additional flavor complexity.
Notes
- Try buttermilk instead of regular milk for extra tangy, tender cornbread cupcakes that melt in your mouth.
- Use gluten-free flour and cornmeal to make this recipe suitable for those with wheat sensitivities, ensuring everyone can enjoy these delightful treats.
- For a lighter version, swap whole milk with low-fat milk and use Greek yogurt instead of butter when mashing potatoes to reduce overall calories.
- Create flavor variations by adding jalapeños to the batter or mixing herbs like rosemary into the mashed potatoes for a gourmet twist on this comfort food classic.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 196 kcal
- Sugar: 5 g
- Sodium: 290 mg
- Fat: 8 g
- Saturated Fat: 2.7 g
- Unsaturated Fat: 5.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 37 mg