Cornbread Tamale Bites
Cornbread baked with a delicious Jalapeno, Cheese, and Bacon filling all wrapped in a corn husk, just like tamales! This bite size stuffed cornbread recipe is a crowd pleaser.
Ingredients
- 12 dried corn husks
- 1 8 oz cream cheese
- 4 jalapenos, diced, and sauteed in a pan if you want this recipe mild, remove the seeds if desired, or leave the jalapenos raw for more spice.
- 3 green onions diced
- 1 cup shredded cheddar cheese
- 1/3 cup cooked crumbled/chopped bacon
Cornbread Mixture
- 1 8.5 box, Jiffy cornbread mix
- 1 large egg
- 1/3 cup milk
Instructions
- Preheat oven to 400°F.
- Prep the corn husks by soaking them in warm water so they are pliable.
- Cut the corn husks into 4" squares, then place them into a cupcake/muffin pan (12 portions)
- In a medium bowl, combine the cornbread mix with the egg and milk.
- Mix cream cheese with diced jalapenos, green onions, and cheese (if you want it spicy, don't cook the jalapenos first, leave them raw, dice them, then add them to the cream cheese)
- Place 2 tablespoons of cream cheese mixture on top of the cornbread mixture, then add some bacon.
- Bake at 400° for 15-20 minutes test with a toothpick until the cornbread does not stick to the toothpick.
Notes
* NOTE: spraying the corn husks with an oil spray will help the cornbread not to stick to the husks. If you bake them in cupcake liners, foil liners won't stick as much as paper liners.