Irresistible Mini Cornbread Egg Sliders Recipe to Try

There’s something undeniably delightful about Mini Cornbread Egg Sliders. Picture this: golden, fluffy cornbread hugging a perfectly seasoned egg filling, with just the right amount of crunchiness and a hint of sweetness. The aroma wafts through your kitchen, making you feel like a culinary wizard who’s just conjured up a little slice of heaven.

These sliders are not just food; they’re a memory waiting to happen. I still remember the first time I served them at a family brunch. Everyone gathered around, eyes wide with excitement, and by the end, my aunt was plotting her next visit just for another taste. Perfect for lazy weekend mornings or lively gatherings, they promise to elevate any occasion into a food fiesta.

I once made these sliders for a surprise birthday brunch and watched everyone’s faces light up with joy as they took their first bites.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Cornmeal: Opt for medium-ground cornmeal for that perfect texture; it gives the cornbread its signature crumb.

• All-Purpose Flour: This helps balance the cornmeal and ensures your sliders hold together nicely.

• Baking Powder: Fresh baking powder is essential for achieving that delightful rise in your cornbread.

• Sugar: A touch of sugar enhances the natural sweetness of the cornbread without overpowering it.

• Milk: Use whole milk for creaminess; it makes all the difference in flavor and texture.

• Eggs: You’ll need some eggs for binding and giving structure to our delicious filling.

• Cheddar Cheese: Shredded cheddar adds richness; feel free to get adventurous with different cheeses!

• Chives or Green Onions: These add a burst of freshness; don’t skip them if you want vibrant flavors.

• Salt and Pepper: Classic seasonings that pull everything together—don’t forget to season well!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mini Cornbread Egg Sliders

Prepare Your Oven and Baking Dish: Preheat your oven to 400°F (200°C). Grease a mini muffin tin generously with cooking spray so nothing sticks during baking.

Mix Your Dry Ingredients: In a large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, and pepper until well combined. This will ensure an even distribution of flavors in each slider.

Add Wet Ingredients Carefully: Pour in milk and crack in two eggs. Whisk gently until everything is incorporated but don’t overmix; we want fluffy cornbread!

Add Cheese and Greens For Extra Flavor: Fold in shredded cheddar cheese and chopped chives or green onions into the batter. The colors look fantastic together!

Scoop Into Muffin Tin and Bake: Fill each muffin cup about three-quarters full with batter. Bake in the preheated oven for about 15-18 minutes until golden brown on top.

Create Your Egg Filling While Baking!: In a skillet over medium heat, scramble remaining eggs seasoned with salt and pepper until set but still soft. Remove from heat once cooked through.

Enjoy your cooking journey! These Mini Cornbread Egg Sliders are sure to become beloved staples at your table!

Perfecting the Cooking Process

Start by mixing the cornbread batter while preheating your oven. Bake the cornbread, cool it briefly, then slice it into rounds. Meanwhile, scramble your eggs with spices for a fluffy filling.

Add Your Touch

Feel free to customize these sliders by adding cheese, veggies, or even meats like bacon or sausage. You can also experiment with different herbs and spices to enhance the flavor.

Storing & Reheating

Store any leftover Mini Cornbread Egg Sliders in an airtight container in the fridge. Reheat in the microwave for about 30 seconds or in the oven at 350°F until warm.

Cooking these sliders always brings back memories of lazy Sunday mornings filled with laughter and good food—my family raving about how they should always be on our brunch menu.

FAQ

Can I make Mini Cornbread Egg Sliders ahead of time?

Absolutely! Prepare and store them in the fridge for up to two days before serving.

What’s the best way to reheat leftovers?

Reheat them in a microwave or an oven until warmed through for best results.

Can I freeze Mini Cornbread Egg Sliders?

Yes, freeze them individually wrapped for easy grab-and-go breakfasts later!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mini Cornbread Egg Sliders

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• Author: Jennifer
• Total Time: 28 minutes
• Yield: Approximately 12 sliders 1x

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Description

Mini Cornbread Egg Sliders are a delightful and savory twist on traditional brunch fare. These fluffy, golden sliders are filled with a perfectly seasoned egg mixture and topped with melted cheddar cheese, creating an irresistible flavor combination. Ideal for breakfast or brunch gatherings, they are easy to prepare and sure to impress your family and friends. The warm aroma of cornbread baking will invite everyone to the table, making every bite a cherished moment.

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Ingredients

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• 1 cup medium-ground cornmeal
• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp sugar
• 1 cup whole milk
• 4 large eggs (2 for batter, 2 scrambled)
• 1 cup shredded cheddar cheese
• 2 tbsp chopped chives or green onions
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 400°F (200°C) and grease a mini muffin tin with cooking spray.
2. In a large bowl, whisk together cornmeal, flour, baking powder, sugar, salt, and pepper.
3. Add milk and two eggs; whisk gently until combined.
4. Fold in cheddar cheese and chives or green onions.
5. Fill muffin cups three-quarters full with batter and bake for 15-18 minutes until golden brown.
6. In a skillet over medium heat, scramble the remaining two eggs with salt and pepper until cooked.
7. Assemble sliders by placing scrambled eggs between two cornbread pieces.

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Category: Brunch
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slider (45g)
• Calories: 130
• Sugar: 2g
• Sodium: 150mg
• Fat: 5g
• Saturated Fat: 2g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 70mg