Mini Cornbread Egg Sliders (Printable Version)
# What You'll Need:
→ Cornbread Cups
01 -
120 g yellow cornmeal
02 -
60 g all-purpose flour
03 -
8 g baking powder
04 -
1.25 g salt
05 -
160 ml buttermilk
06 -
1 large egg (for batter)
07 -
30 g melted unsalted butter
→ Filling & Toppings
08 -
12 large eggs, halved
09 -
6 slices thick-cut bacon, chopped
10 -
60 g shredded sharp cheddar cheese
11 -
30 g unsalted butter (for frying eggs)
12 -
2 teaspoons finely chopped fresh chives
→ Seasonings & Extras
13 -
0.5 teaspoon smoked paprika
14 -
Freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Preheat the oven to 190°C and grease a 12-cup mini muffin tin. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, combine buttermilk, egg, and melted butter. Fold wet ingredients into dry just until combined to avoid toughness. Spoon batter into muffin cups, filling about 75%.
02 -
Bake for 12 to 15 minutes until tops are lightly golden and a toothpick comes out clean. Let the cups cool in the tin for 2 minutes, then transfer to a wire rack to cool slightly to prevent sogginess from the hot filling.
03 -
In a skillet over medium heat, cook chopped bacon until crisp, approximately 5 to 6 minutes. Remove bacon and drain on paper towels, leaving rendered fat in the pan. Reduce heat to low, add butter, and fry halved eggs for about 2 to 3 minutes until whites are set but yolks remain runny. Season with black pepper and smoked paprika.
04 -
Place a spoonful of shredded cheddar into each cornbread cup. Add one fried egg half, then sprinkle with bacon. Top with another cornbread cup and press lightly to adhere. Arrange sliders on a parchment-lined baking sheet.
05 -
Bake sliders for an additional 5 to 7 minutes until cheese melts and edges deepen in color. Remove from oven and let rest for 1 minute. Finish with a pinch of fresh chives and serve immediately while yolks are luscious and cornbread tender.
# Helpful Notes:
01 -
Avoid overmixing the batter to maintain tender cornbread texture. Use fresh buttermilk for optimal flavor and crumb. Let cups cool slightly before filling to prevent sogginess. Keep eggs at room temperature for even cooking.