Wednesday, February 16, 2011

Mini-Cornbread Taco Lunchbox Bites

Confession Time:

I've gone on local television to share "tips for healthy school lunches" as if I have wisdom on the matter and I've worked hard to come up with new and novel ways to pack a school lunch to share on this blog. Sounds like I would know how to get a 7 year old, 1st grade boy to eat a good lunch at school each day, right? Not even close...

While R is a super eater at home, more often than not, he comes home with a good bit of his lunch uneaten. We've explored all sorts of theories...

"Do you like what I pack for your lunch?"
"Usually*, yes!" (*save for a couple experiments with steamed vegetables in his Thermos Funtainer)

"Do you have enough time to eat?"
"I think so..."

"Are you distracted by something?"
"Sometimes." (we're working on this)

I've tried not to hound R about the eating, since he eats well at home and I do not want lunch to become a power struggle. But since on occasion I welcome a very hungry grump-o-saurus home from school, I know there is room for improvement on the packed lunch front.

And so, with this in mind, I was thrilled when my Aunt J shared this appetizer on Super Bowl Sunday. She lovingly left the extra with us, which became R's lunch for a couple days afterward. They are easy to make and can be altered to your heart's content. Oh, and go ahead and freeze a few of them for future school lunches!

Mini-Cornbread Taco Lunchbox Bites

1 batch of cornbread mix (either store-bought, or you can use this easy homemade recipe)

Fillings:
Taco Ground Meat
Refried Beans
Chili
Sloppy Joe Filling
Bean Dip

Toppings:
Shredded Cheese
Sliced Olives
Diced Tomatoes

Preheat oven to temperature stated on cornbread mix recipe.

Mix the cornbread recipe according to package or recipe instructions.

Spray a mini-muffin tray with cooking spray or lightly grease. Fill each muffin holder about 2/3 full with cornbread batter.

Cook for 7-10 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool for 10 minutes.

Turn the oven to 400 degrees.

Using a melon baller or small spoon, remove the inside of each mini-cornbread muffin.


Fill with one of the suggested fillings above, or get creative and use your own idea. Top with cheese, olives or tomatoes; or again, get creative.

Place the muffin tray in the oven just until the cheese melts or the filling is warm, about 3-4minutes.


Makes approximately 24.

These little beauties were a hit in R's lunchbox. Thank goodness for small lunchbox victories!

SPC

1 comment:

Amy's Cooking Adventures said...

Yum! What a great idea for lunches or appetizers!