I was in a cooking funk, nothing good happening in the kitchen, then I started working a few days a week again so that has taken some getting used to. BUT HERE I AM! I have about 6 new posts up my sleeve, so BRACE YOURSELF!
I have expressed before my love for cooking things in a muffin tin. Convenient, one handed food...contains proteins, carbs, cheese and occasionally veggies. This one was one I created when I had a container of cold, leftover macaroni from the previous days lunch and a box of jiffy mix...
You can play around with it, add some pepper jack cheese, bacon bits in the cornbread, have fun!
To see my other muffin tin recipes, please visit my archive.
Macaroni and Cheese Cornbread Cups
1 1/2 - 2 cups leftover mac and cheese
2 tablespoon sour cream
1 box cornbread mix
Make cornbread mix according to package directions and fill oiled muffin tins 1/2 full.
Meanwhile, heat mac and cheese in microwave (if cold) until the chill is gone. Mix with sour cream.
Place a heaping spoon full into each muffin tin.
If desired, top with bacon bits, cheese or leftover veggies.
Bake according to cornbread directions.
Cool slightly before removing from pan.