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To make the best Mini Cornbread Egg Sliders, it’s essential to understand the role each ingredient plays in achieving the perfect flavor and texture. Below, we explore the key components of both the cornbread base and the egg filling.

Mini Cornbread Egg Sliders

Discover the joy of making Mini Cornbread Egg Sliders, a delightful breakfast treat that brings together the sweet flavors of cornbread and fluffy scrambled eggs. These bite-sized delights are easy to customize and perfect for brunch celebrations or casual family breakfasts. In this step-by-step guide, you'll learn about the key ingredients, preparation techniques, and serving suggestions to create delicious sliders that will impress your guests and satisfy your cravings. Perfect for any meal, this recipe is a must-try!
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Ingredients
  

For the Cornbread:

1 cup cornmeal

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup sugar

1 cup buttermilk

2 large eggs

1/4 cup melted butter

1 cup corn kernels (fresh or frozen)

For the Egg Filling:

6 large eggs

1/4 cup milk

Salt and pepper to taste

1/2 cup shredded cheddar cheese

1/2 ripe avocado, sliced (optional)

Fresh chives or parsley, finely chopped (for garnish)

Instructions
 

Preheat the Oven:

    Preheat your oven to 400°F (200°C) and grease a mini muffin tin or line it with paper liners.

      Make the Cornbread:

        In a medium bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar. In another bowl, combine the buttermilk, eggs, and melted butter. Gradually mix the wet ingredients into the dry ingredients until just combined. Fold in the corn kernels.

          Bake the Cornbread:

            Spoon the cornbread batter into the prepared muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing from the tin.

              Prepare the Egg Filling:

                While the cornbread is baking, whisk together the eggs, milk, salt, and pepper in a bowl until well combined. Heat a non-stick skillet over medium heat and pour in the egg mixture. Stir gently until scrambled and just set, then fold in the cheddar cheese. Remove from heat.

                  Assemble the Sliders:

                    Cut the mini cornbread muffins in half horizontally to create sliders. Spoon a generous amount of the scrambled egg filling onto the bottom half of each cornbread muffin. If desired, add slices of avocado on top and sprinkle with chopped chives or parsley.

                      Top and Serve:

                        Place the top half of the cornbread muffin over the egg filling to complete the slider. Serve warm, and enjoy these delightful mini cornbread egg sliders for breakfast or brunch!

                          Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 12 sliders