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Cornmeal Olive Bites

appetizers, snacks

3/4 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon (each) chili powder and salt
3/4 cup milk
3 tablespoons butter; melted
1 egg; lightly beaten
30 pimiento-stuffed olives

Grease or line mini-muffin cups with 1 1/4 inch base with paper; set aside. In large bowl, whisk together flour, cornmeal, sugar, baking powder, chili powder and salt. Whisk together milk, butter and egg; pour over dry ingredients and stir together just until blended. Spoon into prepared pans, filling each about three-quarters full. Push 1 olive, pimiento side up, into each, so top of olive is showing. Bake in top and bottom thirds of 400ºF oven, rotating and switching pans halfway through, for 8 to 10 minutes or until light golden. Let cool on racks. Make-ahead: Store in airtight container for up to 2 days.) Tip: If you don't have enough mini-muffin pans to bake batter all at once, it will hold for you to bake in batches. Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates

Contributor: Canadian Living: Holiday Best

Yield: 30 servings

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