Football season is here! Get ready to rumble (and answer hunger grumbles) at your next tailgate party with this easy recipe for Homestyle Cornbread Muffin Sliders. Pair with crunchy, colorful shredded veggies topped with your favorite artisanal cheese crumbles, nuts and salad dressing for nutritious game-day noshing.
1 cups stone-ground cornmeal
1/2 cup all-purpose flour
1/2 cup whole wheat flour
3 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. baking soda
5 Tbsp. butter, melted
2 large eggs, lightly beaten
1 cup Litehouse® Ranch Dip
1 Tbsp. Litehouse® Instantly Fresh Red Onion
1 Tbs. Litehouse® Instantly Fresh Chives
2 tsp. Litehouse® Instantly Fresh Parsley
Preheat oven to 400 degrees. Spray 12-count muffin tin with baking spray.
In a large bowl, combine cornmeal, flours, sugar, baking powder, salt and baking soda.
In a small bowl, add melted butter (cooled), eggs, Litehouse® ranch dip, Instantly Fresh Red Onions, Instantly Fresh Chives and Instantly Fresh Parsley; whisk well. Pour wet ingredients into dry ingredients; stir just to combine, taking care not to over mix.
Spoon batter evenly among 12 muffin tins that have been coated with baking spray.
Bake on center rack in 400 degree oven until turning golden brown and a toothpick inserted in the center pulls clean, about 15 minutes.
Let cool in tins for 5 minutes, turn onto a wire rack to finish cooling.
Serve alone or slice in half and fill with the sandwich ingredients of your choosing.