Mini Cornbread Egg Sliders

Mini Cornbread Egg Sliders are bite-sized delights that blend the sweetness of cornbread with the richness of a fried egg and the smoky crunch of bacon. These sliders make perfect party starters or whimsical snacks for brunch, game days, or potlucks. The combination of soft cornbread cups filled with a runny egg yolk, sharp cheddar, and crispy bacon creates a comforting yet elegant flavor that everyone will enjoy. Assembling and baking takes less than an hour, delivering a crowd-pleasing dish that looks as delicious as it tastes.

I first made these sliders for a family brunch and they instantly became everyone’s favorite with their burst of flavors in every bite. Now I often bring them to parties where they are always the first to disappear.

Ingredients

Cornbread Cups

• One cup yellow cornmeal: adds a sweet grainy texture
• Half cup all-purpose flour: gives structure to the cups
• Two teaspoons baking powder: for a light fluffy crumb
• Quarter teaspoon salt: to balance flavors
• Two thirds cup buttermilk: for tenderness and slight tang
• One large egg: in the batter to bind ingredients
• Two tablespoons melted butter: adds richness and moistness

Filling and Toppings

• Twelve large eggs: providing that silky yolk center use fresh and room temperature for best results
• Six slices thick-cut bacon: chopped for crispy smoky crunch
• Half cup shredded sharp cheddar cheese: for a tangy savory note
• Two tablespoons unsalted butter: for frying eggs adds smooth richness
• Two teaspoons finely chopped fresh chives: to brighten the flavors

Seasonings and Extras

• Half teaspoon smoked paprika: for subtle smoky warmth
• Freshly ground black pepper: to taste for mild heat and depth

Each ingredient plays an important role The cornmeal and buttermilk create a tender lift while the eggs bring creaminess and the bacon and cheddar contrast with savory crunch and sharpness The chives and smoked paprika tie everything together with freshness and a smoky hint.

Step-by-Step Instructions

Preparing the Cornbread Cups:

Preheat your oven to 375 degrees Fahrenheit and grease a 12-cup mini muffin tin thoroughly In a large bowl whisk together the cornmeal flour baking powder and salt In a separate bowl mix buttermilk egg and melted butter just until combined To avoid toughness do not overmix Combine wet ingredients with dry ones gently then spoon the batter into the muffin cups filling about three-quarters full

Baking the Mini Cups:

Bake the cups for 12 to 15 minutes until the tops turn lightly golden and a toothpick inserted in the center comes out clean Let them cool in the tin for two minutes to avoid sogginess after adding the egg then transfer the cups to a wire rack to finish cooling

Cooking the Bacon and Eggs:

Cook the chopped bacon in a skillet over medium heat until crisp about 5 to 6 minutes Remove bacon onto a paper towel-lined plate leaving the bacon fat in the pan Lower heat to low add butter and crack the eggs one per two sliders frying them until the whites set but the yolks remain runny season with pepper and smoked paprika for flavor

Assembling the Sliders:

Start by adding a spoonful of shredded cheddar into each cornbread cup Add half a cooked egg on top followed by a sprinkle of crispy bacon Close with a second cornbread cup pressing lightly for adhesion Place the assembled sliders on a parchment-lined baking sheet

Final Bake and Serve:

Bake the sliders in the oven for 5 to 7 minutes so the cheese melts and the cornbread edges brown slightly Remove them and allow to rest briefly before garnishing with chopped fresh chives Serve while the yolk is still luscious and cornbread tender for the best experience

Save Pin

My favorite part is the runny egg yolk that oozes beautifully when you bite in creating a luscious moment that keeps everyone coming back for more. I remember one game day where these sliders stole the show and even the pickiest eaters requested seconds.

Storage Tips

Cool sliders completely before storing in an airtight container They keep well in the fridge for up to three days For longer storage freeze baked cornbread cups separately wrapped tightly and the bacon and eggs separately as well Reheat in the oven for best texture

Ingredient Substitutions

Swap thick-cut bacon with crumbled chorizo or smoked salmon and dill for varied flavor profiles Use pepper jack cheese to add heat For vegetarian versions omit bacon and replace with sautéed spinach and feta Gluten-free versions can be made with gluten-free cornmeal and almond flour and dairy-free options with plant-based butter and vegan cheese

Serving Suggestions

Pair with a fresh arugula and pear salad dressed in light citrus vinaigrette The sweetness of the pear complements the savory sliders Well-spiced tomato salsa or sweet potato hash make excellent sides For drinks sparkling cider balances the richness beautifully

Cultural Context

Cornbread is a classic staple in Southern cuisine often served alongside hearty meals These sliders creatively bring the traditional cornbread into a modern and portable format elevating old favorites with fresh ingredients and slick presentation

Pro Tips

• Use a silicone mini muffin pan for easy release and less greasing needed
• Season bacon with a pinch of brown sugar near the end of cooking for a caramelized flavor
• Make a double batch and freeze extra cornbread cups for quick future slider assemblies

Commonly Asked Questions

→ Can I prepare the sliders ahead of time?

Yes, you can bake the cornbread cups and cook bacon and eggs in advance. Assemble and bake the sliders just before serving to keep them fresh and warm.

→ What can I use if I don't have a mini muffin tin?

A silicone mini muffin pan works best for easy release, but you can also try a small ramekin or a mini loaf pan, adjusting baking times accordingly.

→ How do I keep the egg yolk from spilling out?

Fry eggs gently so the whites set while the yolks remain runny but intact. Using room-temperature eggs and cooking over low heat helps maintain yolk structure.

→ Can I substitute bacon with other ingredients?

Absolutely. Try crumbled chorizo for spice, smoked salmon for elegance, or sautéed spinach and feta for a vegetarian option.

→ What’s the best way to reheat leftover sliders?

Reheat in a 350°F oven for 8-10 minutes covered with foil to retain moisture, or microwave briefly for quicker warming, though oven heating preserves texture best.

→ How do I prevent the cornbread cups from becoming soggy?

Allow cornbread cups to cool slightly before filling, which helps maintain crisp edges and prevents sogginess when combined with warm fillings.