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Mini Corncakes con Carne
Dippers

Mini Corncakes con Carne

Yields 42-48 Bites

In her book The Cornbread Gospels, Crescent Dragonwagon shares the recipes, history and folklore of cornbread, from Mexican Pan de Elote to Rhode Island Johnnycakes.  Our smoky cheesy corncakes are inspired by the flavors of both.

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    Corn muffin mix
    Applegate Farms Organic Sunday Bacon
    Applegate Farms Farmhouse Cheddar Cheese
    Scallions
    Small jalapeño pepper
    Parsley
    Applegate Farms the Greatest Little Organic Smokey Pork Cocktail Franks
2 8.5 oz. packages your favorite corn muffin mix, including ingredients to prepare corn muffins according to package directions
6 slices cooked, Applegate Farms Organic Sunday Bacon,
(drained and crumbled)
4 slices finely chopped Applegate Farms Farmhouse Cheddar Cheese
½ cup scallions, thinly sliced (greens and pale whites)
½ small jalapeño pepper (optional), stemmed, seeded and finely chopped
¼ cup chopped parsley
1 package Applegate Farms the Greatest Little Organic Smokey Pork Cocktail Franks

 

Preheat oven to 375ºF. Prepare—but do not bake—corn muffin mix according to package directions. Fold crumbled bacon, cheese, scallions, jalapeños (if using), and parsley into prepared mix. Lightly coat four 12-count mini-muffin pans with pan spray. Spoon batter into each cup to fill halfway. Place a cocktail frank in the center of each cup, leaving the tip of the frank exposed. Bake until the muffins are golden brown, approximately 12-15 minutes. Serve with your favorite salsa.